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Fresh Mushroom Bisque

3 tb Butter
1 lb Mushrooms - sliced
3 tb All-purpose flour
4 c Half and Half
1 Egg yolk - beaten to blend
2 tb Lemon juice
Salt and pepper


Melt butter in heavy large saucepan over medium heat. Add mushrooms and saute until soft, about 4 minutes. Add flour and stir for 2 minutes. Slowly mix in Half and Half. Simmer until thickened, stirring frequently, about 4 minutes. Combine yolk and lemon juice in small bowl. Gradually whisk in half of soup. Return to saucepan and stir until heated through; do not boil. Season generously with salt and pepper.

Serves 4.




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