Creamy Mushroom Soup
Trim and slice mushrooms. Heat clarified butter in a large skillet, saute mushrooms and season with salt and pepper.
Melt butter in a saucepan, add flour and cook while stirring until light brown. Add broth and milk, stir with a whisk and simmer for 2-3 minutes.
Remove the pot from the heat. Whisk egg yolks with cream in a bowl, add to the pot, stir into the no longer boiling soup and season with salt, pepper and lemon juice. Add mushrooms and cook soup again, but do not boil. Serve in deep plates garnished with chopped parsley.