Mushroom Soup 1 pound fresh mushrooms, sliced thinly 2 cups milk 3 shallots, minced 2 T butter 1 cup heavy cream 4 egg yolks 1/2 cup sweet sherry, salt, pepper, and butter Marinate the mushrooms in the milk, while you saute the shallots in butter (for 5 minutes). Combine in a deep saucepot, add the cream, salt and pepper to taste, and hold it at a slow boil for 25 minutes.  Prepare 4 soup bowls with an egg yolk and 2 tablespoons of sherry in each. Pour the hot soup into each bowl, stirring rapidly to distribute the egg yolk and sherry into the soup.  Garnish with fresh minced parsley if you wish.