Directions:
- In a big stock pot: Sautee onion in 1/2 stick of butter. While doing this throw in flour to make paste then add the chicken stock. Throw in the parsley, bay leaf and thyme. Simmer 20 - 30 minutes.
- In a separate pan add the rest of the butter, all of the mushrooms and 1/2 of the lemon juice and sprinkle with salt. Throw into the soup and simmer 5 minutes.
- Beat together the egg yolks and cream then TEMPER. (Otherwise you will scramble the eggs.) Garnish with parsley and add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 70.31 Kcal (294 kJ) | ||
| Calories from fat | 38.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 7% | |
|---|---|---|---|
| Cholesterol | 24.97mg | 8% | |
| Sodium | 148.12mg | 6% | |
| Potassium | 172.4mg | 4% | |
| Total Carbs | 4.86g | 2% | |
| Sugars | 1.86g | 7% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 3.51g | 7% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 11.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 67.16 Kcal (281 kJ) | ||
| Calories from fat | 37.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 7% | |
|---|---|---|---|
| Cholesterol | 23.85mg | 8% | |
| Sodium | 141.49mg | 6% | |
| Potassium | 164.68mg | 4% | |
| Total Carbs | 4.64g | 2% | |
| Sugars | 1.78g | 7% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 3.35g | 7% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.4mg | 3% | |
| Calcium | 10.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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