Mushroom Soup with cream

• ½ lb. mushrooms
• 2 tablespoon butter
• 2 tablespoon

Wash and chop mushrooms. Cook in the butter under cover for 10 minutes. Stir in the flour and cook slowly until the mixture bubbles. Add water and simmer 15 minutes. Beat egg yolk with cream until well blended and add milk. Pour egg mixture slowly into mushrooms. Reheat to just below the boiling point, stirring constantly. Season to taste.