Recipe - Croutes Aux Champignons Kp

1 cn Mushrooms
2 Egg yolks
1 teaspoon Parve margarine
1 teaspoon Grated onion
1 One half teaspoon Flour
1 Cube of kosher vegetable
soup
Salt
Pepper
Three fourths cup Boiling water
Parsley

Melt the margarine, fry the flour, add onion. pepper then the vegetable
soup and the water, add salt, stir , take off the heat. Add yolks, mix
well. Add mushrooms. Heat for a moment. Serve on toasts and garnish with
parsley.

Posted to JEWISHFOOD digest V97 #021 by Daniella De Picciotto
daniela@dialdata.com.br on Jan 20, 1997.