In large heavy soup pot, melt butter over medium heat.
Sauté mushrooms for 5-6 minutes or until mixture from mushrooms have evaporated.
Sprinkle flour over mushrooms and cook 1 minute.
Gradually stir in broth; bring to boil, stirring constantly.
Add thyme, bay leaf and green onions; reduce heat and cover.
Simmer 15- 20 minutes.
Remove bay leaf.
In small bowl whisk egg yolks with cream; stir 1cup hot broth into cream mixture and then return all to saucepan.
Heat over low heat until hot about 5 minutes; add pepper to taste.
Serve sprinkled with parsley.

Makes 8 servings

Note: If table cream is substituted and allowed to boil it will curdle.

Variation: Add ¼ cup medium sherry.

For more information please visit:http://www.mushrooms.ca