Mushroom Soup Recipe 1

• ½ lb. mushrooms
• 4 cups white stock
• ¼ cup pearl sago
• 1 cup boiling water
• 1 cup heavy cream
• 2 egg yolks
• Salt and pepper

1. Clean and chop mushrooms and add to stock.
2. Simmer twenty minutes and rub through a sieve.
3. Cook sago in boiling water thirty minutes then add to stock.
4. As soon as boiling point is reached, season with salt and pepper; then add cream and yolks of eggs.

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