Botannix Mushroom Soup

• Rinse the mushrooms in cold water and pat dry with paper towels.
• Slice the mushrooms thinly.
• Melt the butter on medium heat in a large pan.
• Add mushrooms and saute for 5-6 mins until most of the liquid from the mushrooms has mostly evaporated.
• Sprinkle flour over the mushrooms and cook for 1 minute stirring often.
• Gradually stir in the chicken stock and water and bring to boil. Boil for 5 mins, and stir often so the soup doesn't stick to the bottom of the pan.
• Add Thyme, Bay Leaf and Spring Onions.
• Reduce heat, cover and simmer for 20mins.
• Remove Bay Leaf.
• Whisk together the egg yolks and cream in a mixing bowl.
• Slowly add 1 cup of the soup to the mixing bowl whisking until it's all mixed in. This prevents the egg yolks from cooking.
• Return the mixture to the soup pan whisking while adding.
• Heat over a low heat for 5 mins.
• Add white pepper to taste.
• Serve soup garnished with parsley.

Recipe courtesy of Cafe Botannix at Palmers New Plymouth