Ingredients:
400 g button mushrooms ( sliced)
40 g butter Veloute: 8dl (1pint) chicken stock
40 g flour
100 g butter
3 egg yolks
6 tbps cream chervil sprig for garnishing

Method:

1. Prepare a white roux by mixing 40 g butter and 40 g flour together and the chicken stock.
2. Saute the button mushrooms in the 40 g butter for five minutes then add to the chicken stock mixture and bring to the boil.
3. Blend the mixture.Add a little more chicken stock if soup is too thick.
4. Reheat the soup and thicken with a mixture of the egg yolks and cream.
5. Finally whisk in 60 g butter.
6. Season to taste and garnish with chervil sprig.