Yield: 2 Quarts
| Measure | Ingredient |
|---|---|
| ¾ pounds | Coarsely chopped fresh |
| \N \N | Mushrooms |
| 2 tablespoons | Bacon drippings |
| 2 teaspoons | Instant minced onion |
| ¼ teaspoon | Instant minced garlic |
| 2 teaspoons | Salt |
| 1 teaspoon | Paprika |
| ¼ cup | All purpose flour |
| ½ teaspoon | Chervil leaves |
| 1½ quart | Rich chicken stock |
| 1 large | Egg, lightly beaten |
| ½ cup | Sour cream |
Saute mushrooms in bacon drippings until mushrooms are tender, about 10 minutes. Stir in next 6 ingredients. Add stock, mix well, and cook until soup is hot and slightly thickened. Blend egg with sour cream and place in soup tureen. Pour inhot soup, stirring constantly. Serve hot.
Source: "THE SPICE COOKBOOK", by Avanelle Day and Lillie Stuckey, 196