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Curried Mushroom Soup

This is rich but delicate--excellent with red meat or roast chicken on a cold night; serve hot to 4 people.
Melt butter in a large saucepan over low heat. Add the green onions and saute 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 it 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.