Directions Melt 3 tablespoons of the butter in a 4 quart soup pot.
Add the leeks and cook over low heat, covered, for 20 minutes.
Add mushrooms and cook gently for 5 minutes, or until they begin to render their juices.
Add parsley, season with salt and pepper, and raise heat.
Cook, stirring constantly, until mushroom juices have evaporated.
Add fish stock to the soup pot, bring to a boil, reduce heat and simmer, partially covered, for 15 minutes.
Remove from heat, add scallops and let stand, covered, for 1 minute.
Pour the soup through a strainer set over a bowl, reserving both solids.
Transfer cooking stock to a small saucepan and bring to a boil.
Melt the remaining 4 tablespoons butter in the soup pot.
Add the flour and cook over low heat for 5 minutes, stirring constantly.
Do not allow the flour mixture to brown.
Remove from heat and pour in the boiling soup stock all at once, beating constantly with a wire whisk.
The mixture will bubble furiously and then subside.
Set the pot over medium heat and cook, stirring with the whisk, until the mixture has simmered for 5 minutes.
Thoroughly whisk the eggs and the cream together in a small bowl.
Remove soup from the heat and slowly whisk 1 cup into the egg and cream mixture.
Now whisk this mixture into the remainder of the soup.
Set the soup pot over low heat; stir in the crushed tomatoes and sherry.
Cook, stirring constantly, until soup has thickened slightly, about 5 minutes.
Do not allow the mixture to boil.
Add reserved scallop and leek-mushroo>m mixture and heat for another minute.
Taste, correct seasoning, and ladle into warmed soup bowls.
Garnish with fresh chives