Instructions: 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.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.