Cream of mushroom soup

Ingredients

• 1 1/2 oz butter
• 4 tablespoons onion chopped
• 1 1/2 oz flour
• 2 1/5 pt boiling white/chicken stock
• salt and pepper
• 1 lb mushrooms stems chop caps slice thinly
• 1 oz butter melt until foaming
• 1/4 teaspoon salt
• 1 teaspoon lemon juice
• 2 egg yolks beat
• 1/4 pt cream
• 1/2 oz butter soften
• 6-8 mushrooms flute
• 3 tablespoons fresh parsley chop