Ingredients:

Method:

1 pound mushrooms - chopped
3 ounces butter
3 tablespoons plain flour
4 cups milk
1 egg yolk - lightly beaten
½ cup sherry
1 chicken stock cube
Salt and pepper to taste

1. Saute mushrooms in butter until lightly browned.
2. Sprinkle with flour and cook on a low heat for 4 minutes.
3. Add milk and chicken stock cube, simmer for 10 minutes, stirring occasionally.
4. Mix egg yolk with sherry and add to soup. Season to taste.
5. Reheat very carefully, stirring constantly. DO NOT BOIL.