PROCEDURE TEXT (HOW TO MAKE MUSHROOM SOUP)

Inggridients :
  * 12 ounces mushrooms
  * 4 eegs yolks
  * ½ teaspoon grated nutmeg
  * 2 tablespoon chopped parsley
  * 1½ teaspoon salt
  * 6 tablespoon cream
  * ½ teaspoon pepper
  * 2 pints chicken stock

Step
* Prepare mushroom and put in frying pan with melted butter
* Cover and cook for 10 minutes. Add stock
* Season with salt, pepper, and nutmeg
* Bring to boil and then simmer for 30 minutes
* Sieve and blend until smooth, with remaining Inggridients
* Return to pan and heat. Remove pan from stove and cool
* Add beaten egg yolks and cream, stirring gently. Do not boil
* Garnish with chopped parsley and serve