Croutes aux champignons kp

1 Servings

Ingredients

Quantity Ingredient
1 can Mushrooms
2 Egg yolks
1 teaspoon Parve margarine
1 teaspoon Grated onion
1½ teaspoon Flour
1 Cube of kosher vegetable soup
Salt
Pepper
¾ cup Boiling water
Parsley

Directions

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 JEWISH-FOOD digest V97 #021 by Daniella De Picciotto <daniela@...> on Jan 20, 1997.

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