• 1 broiler, quartered
• Salt
• 2 cups water
• 1 tablespoon butter
• 1 stalk celery
• 1 tablespoon flour
• 1 carrot
• ½ cup wine
• 1 sprig parsley
• 2 egg yolks
• 2 dry Polish mushrooms

Cover broiler with water. Bring to boiling point, add vegetables, mushrooms and salt. Simmer for about 1 hour until tender. Heat butter, add flour and blend. Add remaining chicken soup stock and cook until thick. Add the chopped cooked mushrooms and wine. Slowly stir in the egg yolks and add chicken. Heat thoroughly but do not cook. Serve with mashed potatoes.