Ingredients:

• 1/2 lb. fresh mushrooms
• Garlic and scallions
• 1 T. butter
• 1 tsp. paprika
• 1 T. flour
• 2 T. finely chopped parsley
• 4 c. Beef stock
• 1 egg yolk
• 1/2 pint sour cream or yogurt

Wipe off and slice mushrooms into a saucepan. Saute in butter with garlic and scallions along with paprika for 5 min. or until golden brown. Sprinkle mushrooms with flour and parsley. Gradually stir in beef stock and simmer slowly for 30 minutes.

Beat egg yolk and blend with sour cream. Temper the egg mixture by gradually adding in hot soup, a spoonful at a time. Then gradually add in the rest of the soup, stirring well.