• ½ lb. mushrooms
• 1 onion
• 1 clove of garlic
• 2 oz. butter
• ¾ pt. water or white stock
• a little yeast or meat extract
• ¾ pt. milk
• 1 oz. flour
• salt and pepper
• ¼ pt. cream (optional)
• 1 egg yolk (optional)

Proceed as for Basic Recipe, cooking the whole mushrooms till tender, then chopping them and returning them to the soup before thickening it.