Someone may ask, “But why should I rise early?” To remain too long in bed is a waste of time. Wasting time is unbecoming of a saint who is bought by the precious blood of Jesus. His time and all he has is to be used for the Lord. If we sleep more than is necessary for the refreshment of the body, it is wasting time the Lord has entrusted us to be used for His glory, for our own benefit, and for the benefit of the saints and unbelievers around us… Anyone who spends one, two, three hours in prayer and meditation before breakfast will soon discover the beneficial effect early rising has on the outward and inward man.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy, Eggs		Vegetables	6	Servings

INGREDIENTS

1	lb	Mushrooms (sliced)
2	sm	Onions (finely chopped)
3	tb	Butter
1	tb	Oil
2	tb	Flour
2	cn	Chicken broth (condensed)
2	c	Water
2		Chicken bouillion cubes
1	c	Milk
4	tb	Sour cream
2		Egg yolks (beaten)
1/4	c	Sherry
1	tb	Worcesteshire sauce
	ds	Nutmeg
		Salt (to taste)
		Pepper (to taste)
	ds	Garlic powder

INSTRUCTIONS

Saute mushrooms and onions in butter and oil for 10 minutes or until
tender.  Add flour to sauteed vegetebles. Add stock mixture of the chicken
broth, water and bouillon to vegetables. Cook, not boiling, for 30 minutes.
Add milk, stirring constangly.  Take half mixture and blend in blender.
Return to pot with other soup mixture. Add sour cream to cooking soup and
stir.  Add egg yolks to cooking soup, stirring constantly. Bring sherry to
a boil and add to soup. Add remaining ingredients, simmer for 15 minutes
and serve.
SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy
Coleman

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