Homemade, Mushroom Cream Soup...

Ingredients:

50 g cream butter
250g chestnut mushrooms, sliced
1 clove garlic, minced
1 onion, chopped
50g flour
1 jar of Struik chicken broth
1 egg yolk
100 ml cream
A squeeze of lemon juice
200g smoked chicken strips
Two slices of white bread
50g grated cheese
bunch of parsley, chopped

Preparation
Melt the butter in a large pan and fry the onion with the garlic and add the mushrooms after 2 minutes. Cook the mushrooms brown and add the flour. Let the flour heat on a low fire just until its done, then add while stirring the stock, and three pots of water. Let simmer 10 minutes
Preheat the oven to 200 degrees.
Mix the cream with the egg yolk and a few drops of lemon juice and stir slowly into the soup. Add the chicken to. Let the soup heat up but do not boil and season to taste.
Toast the bread slices, sprinkle the cheese on top and let the cheese melt in the oven. Cut the bread into strips or cubes. Ladle the soup into bowls or plates, sprinkle with the parsley and sprinkle with cheese croutons in.
Enjoy