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1
Melt 3 T butter in a saucepan and saute the onions slowly for about 8 - 10 minute Do not brown, just get them tender.
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2
Add the flour and stir over moderate heat for about 3 minute without browning.
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3
Off heat, beat in the boiling stock or broth with a wire whisk and blend it thoroughly with the flour. Season to taste. Stir in the mushroom stems.
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4
Simmer partially covered for 20 minutes, skimming occasionally.
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5
Strain mixture through a fine sieve, pressing juices out of the mushroom stems. I do this by placing the sieve over a large saucepan, letting the juices collect in the pan. Discard the stems and onions in the sieve.
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6
In another saucepan, melt the 2 T butter.
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7
Add the sliced mushroom caps, salt and lemon juice.
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8
Cook slowly for about 5 minutes.
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9
Pour the mushrooms and their cooking liquid into the saucepan with the strained soup base.
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10
Simmer for 10 minutes.
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11
*If you're not serving this immediately, set aside, uncovered, with a spoonful of cream or milk filming the surface. Reheat to simmer jut before proceeding.
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12
Beat the 2 egg yolks and 1/2 - 3/4 C cream in a mixing bowl. Add the hot soup by ladle-fuls until a cup has been added. Gradually add this back into the simmering soup.
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13
Stir soup over moderate heat for a minute or two to poach the eggs, but do not let soup come near a simmer.
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14
Correct seasoning.
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15
Off heat, stir in the remaining butter by spoonfuls, if desired.
