Mushroom soup Name: Nathalie Alcantara Base: Ft Eustis Recipe: 300g/10.5 oz fresh mushrooms 1/2 onion 40g/1 1/2 oz butter, unsalted 20g/3/4 oz plain flour 3/4l/28 1/2 oz vegetable broth 3 tbsp whipping cream 100g/3 1/2 oz creme fraiche 2 egg yolks 2 tbsp sherry wine pepper, salt 1 tbsp cress 3 slices baguette bread Serves 3 Quickly rinse the fresh mushrooms and let dry. Cut them into slices. Melt the butter in a pot, add the mushrooms and the finely diced 1/2 onion and stew until light brown. Dust with flour and stir well. Pour in the broth and let cook for 10 minutes. Best is to use a homemade meat broth, as chicken broth is to moldy and instant broth makes the soup taste like soup out of a bag. After 10 minutes reduce the heat to the lowest setting. Stir together the egg yolk and the Creme Fraiche with dry or medium-dry sherry wine and add to the soup, stirring well. Thereby the soup gets slightly thicker and you enhance the flavor. Don't let the soup boil again! Season to taste with freshly ground pepper and salt. Shortly before serving sprinkle the finely cut cress over the mushroom soup. Serve with Baguette on the side.