Contributed by Renee Palermo 1 large onion, minced 1 stick of butter 7 tablespoons of flour 12 cups chicken broth, canned 2 bay leaves 2 teaspoons chopped fresh parsley 2 teaspoons chopped fresh thyme 4 lbs fresh mushrooms, sliced (use three different kinds if possible - porcini, white button, brown cremini, brown buttons, portabello or shiitake) 1 teaspoon of salt 1 tablespoon of lemon juice 4 egg yolks 1 cup of heavy cream Dash of red pepper Salt and pepper to taste Sauté onion in butter until wilted. Stir in flour and cook, stirring for 2 minutes., Whisk in chicken broth. Add bay leaves, parsley and thyme. Cook for 1 hour on medium/low flame. While broth is cooking, sauté mushrooms in butter until soft. Then add salt and lemon and toss. Remove from flame add to broth last 10 minutes of cooking time. Beat egg yolks until light and lemon colored. Whisk cream into eggs. Whisk 1/2 cup of hot soup mixture into egg-cream mixture, two tablespoons at a time. Then blend egg mixture into the rest of the soup, pouring in a slow, steady stream, and beating constantly. Add red pepper and salt and pepper. Heat through but do not allow to boil. *Note: porcini and shitake mushrooms will have the most flavor, especially if you use dried and rehydrate them with hot water. My recommendation: is to use a small amount of porcini if possible, with other type mushrooms. A very Happy Thanksgiving from my family to yours!