Cream of mushroom soup (Potage velouté aux champignons) from Mastering the Art of French Cooking, Volume One by Julia Child and Louisette Bertholle and Simone Beck
- bay leaves
- chicken stock
- egg yolks
- mushrooms
- parsley
- thyme
- whipping cream
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)
