Cream of Fresh Mushroom Soup

(1-3/4 Quarts)

• 1 lb. fresh mushrooms
• 1/4 cup butter or margarine
• 1/4 cup sifted flour
• 6 cups scalded milk
• 1 egg yolk, lightly beaten
• 1/2 cup California dry sherry
• Salt and pepper
• Croutons

Slice caps of mushrooms; chop stems. Saute in melted butter, in a saucepan, until lightly browned. Stir in flour; cook 4 to 5 minutes over low heat. Add scalded milk; simmer about 10 minutes, stirring frequently. Combine lightly beaten egg yolk with sherry; add to soup. Add salt and pepper; simmer 2 or 3 minutes longer. Top each serving with 4 to 6 croutons.