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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