Parmesan Mushroom Soup Recipe

In medium saucepan cook mushrooms, onion, and garlic in butter or margarine about 5 minutes or until tender but not brown. Stir in chicken broth, tomato paste, white wine, salt, and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.

Combine egg yolks, parmesan cheese, and parsley; stir in about 1 cup of the hot mixture. Return to remaining hot mixture in pan. Cook and stir till nearly bubbly. Cook and stir 2 minutes longer.