Matt Rodman's cream of mushroom soup

Last night Mr Neff and I did not eat at home. Instead, we plunged deeper into Lent by attending a soup supper (yes, it's redundant) at St Barnabas Episcopal Church. Like winos at a city mission, we shared soup, bread, and scripture study. Unlike winos, we got to eat first.

The soups, provided by church members and served from crockpots, were excellent: cream of mushroom, lentil and ham, cabbage, and a couple of others.

Here's St Barnabas member and acolyte Matt Rodman's recipe for cream of mushroom soup:

This soup usually makes four servings but, to tell you the truth, at this apartment when I make it I never have leftovers.

• 8 green onions, sliced (reserving 4 teaspoons of the green for garnish)
• 4 Tablespoons butter
• 2 Tablespoons flour
• 1 teaspoon curry powder
• 2 cups vegetable or chicken stock, heated
• 2 cups milk
• 3/4 cup mushrooms, chopped
• salt and pepper
• 1/2 cup whipping cream
• 2 egg yolks

Melt butter in a large saucepan over low heat. Add the green onions and sauté until wilted--about 5-7 minutes.

Increase heat to medium, add flour and curry powder, and stir for about 2 minutes.

Remove from heat--and whisk in the hot stock and milk. Add mushrooms, salt, and pepper. Cover partially and simmer for 20 minutes, stirring occasionally.

Whisk the cream and egg yolks in a small bowl. Lighten the mixture with a couple Tablespoons of the mushroom soup, then whisk it all into the soup. Cook on low heat, stirring from time to time, until thick--about 4-5 minutes.

Ladle into bowls and garnish with the reserved green onion slices. Serve immediately.