MUSHROOM SOUP

1/2 C minced onion

1 stick unsalted butter

6 T flour

12 C rich chicken broth

2 sprigs parsley

1/2 bay leaf

pinch thyme

3 lb thinly sliced mushrooms

1/2 t salt

1 t lemon juice

4 egg yolks

1 C heavy cream

Cook onions in 4 tablespoons butter until soft.  Stir in flour and cook over lo heat for 4 minutes - don't brown.  Add broth and stir until smooth.  Add parsley, bay leaf and thyme.  Simmer 20 minutes.  Melt remaining 4 tablespoons butter then add mushrooms, salt and lemon juice and cook for 5 minutes.  Add mushrooms to broth and simmer 5 minutes.  Beat egg yolks and cream until blended.  Stir 1 cup hot soup into cream mixture and then add cream to soup and heat to below simmer.  Serve immediately.