Ingredients:
3 cloves garlic; 1 onion, thinly sliced; 2 oz. olive oil; 4 T. butter; 3 C. sliced fresh mushrooms; Dash pepper; 2 oz. tomato paste; 2 oz. dry sherry; four 13-3/4 oz. cans chicken broth; 3 egg yolks; 2-1/2 oz. Parmesan cheese
Preparation:
Saute garlic and onion in olive oil and butter until tender. Add mushrooms and saute; add pepper (no salt). Add tomato paste, sherry and broth; simmer 30 minutes. In another bowl, whisk yolks, Parmesan cheese and parsley; add 1 cup of very warm broth and stir. Add egg mixture to soup and heat. Serve hot, serves 6.
