Wild Mushroom and Vegetable Soup | Missouri Department of Conservation

Ingredients

• 1/2 pound mushrooms (chanterelles, morels, or commonly cultivated button mushrooms from your grocer).
• 1/4 pound fresh chanterelles or 1 oz., dried
• 3 tablespoons olive oil
• 1/2 cup diced onions
• 1 clove garlic, finely diced
• 1/2 cup peeled, diced, red potatoes
• 1/4 pound green beans, cut into 1-inch pieces
• 1 cup canned stewed tomatoes with juice
• 1/4 teaspoon each of dried basil, thyme, sage
• 1 bay leaf
• 3 cup of chicken broth, (preferably homemade stock)
• 1 egg yolk
• 1/2 cup grated Gruyere cheese
• salt and pepper to taste.