Cauliflower Soup - cooking recipe

Ingredients

6 c. light soup stock (chicken)
1 Tbsp. butter
2 to 3 egg yolks
6 fresh mushrooms, sauteed in butter
1 medium head cauliflower
1 Tbsp. flour
1/2 c. cream

Preparation

Cook head of cauliflower in salted water until tender (20 minutes).
Reserve 6 to 8 flowerets.
Mash the rest and add to hot stock.
Thicken with flour and butter.
Simmer a few minutes.
Beat egg yolks with cream.
Add a little at a time, stirring constantly. Season to taste.
Add whole flowerets and mushrooms.