Julia'S Cream Of Mushroom Soup - cooking recipe

Ingredients

1/4 cup onion, minced
3 tablespoons butter
3 tablespoons flour
6 cups boiling white stock (I use canned) or 6 cups chicken broth, seasoned with 1/2 bay leaf and 1/8 t thyme (I use canned)
salt and pepper
1 lb fresh mushrooms, seperate the stems from the caps & chop the stems. Save the caps for later
2 tablespoons butter
the thinly sliced mushroom cap
1/4 teaspoon salt
1 teaspoon lemon juice
2 egg yolks
1/2 - 3/4 cup whipping cream (I've used heavy cream, 1/2 and 1/2, it's all good)
1 -3 tablespoon softened butter

Preparation

Melt 3 T butter in a saucepan and saute the onions slowly for about 8 - 10 minute Do not brown, just get them tender.
Add the flour and stir over moderate heat for about 3 minute without browning.
Off heat, beat in the boiling stock or broth with a wire whisk and blend it thoroughly with the flour. Season to taste. Stir in the mushroom stems.
Simmer partially covered for 20 minutes, skimming occasionally.
Strain mixture through a fine sieve, pressing juices out of the mushroom stems. I do this by placing the sieve over a large saucepan, letting the juices collect in the pan. Discard the stems and onions in the sieve.
In another saucepan, melt the 2 T butter.
Add the sliced mushroom caps, salt and lemon juice.
Cook slowly for about 5 minutes.
Pour the mushrooms and their cooking liquid into the saucepan with the strained soup base.
Simmer for 10 minutes.
*If you're not serving this immediately, set aside, uncovered, with a spoonful of cream or milk filming the surface. Reheat to simmer jut before proceeding.
Beat the 2 egg yolks and 1/2 - 3/4 C cream in a mixing bowl. Add the hot soup by ladle-fuls until a cup has been added. Gradually add this back into the simmering soup.
Stir soup over moderate heat for a minute or two to poach the eggs, but do not let soup come near a simmer.
Correct seasoning.
Off heat, stir in the remaining butter by spoonfuls, if desired.