Ingredients Jump to Instructions ↓

  1. 3 cups chicken broth

  2. 1 carrot, chopped

  3. 1 stalk celery, chopped

  4. 1 onion, chopped

  5. 3 potatoes, cubed

  6. 1/2 teaspoon dried thyme

  7. 2 tablespoons dried parsley

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon ground black pepper

  10. 1 pound fresh mushrooms, sliced

  11. 1 pound bay scallops

  12. 2 tablespoons margarine

  13. 1/2 cup white wine

  14. 1 egg yolk

  15. 1 cup heavy whipping cream

Instructions Jump to Ingredients ↑

  1. In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.

  2. In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.

  3. In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.


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