Bay Scallop Chowder

Ingredients

• 3 cups chicken broth
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 onion, chopped
• 3 potatoes, cubed
• 1/2 teaspoon dried thyme
• 2 tablespoons dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound fresh mushrooms, sliced
• 1 pound bay scallops
• 2 tablespoons margarine
• 1/2 cup white wine
• 1 egg yolk
• 1 cup heavy whipping cream

Directions

In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.

In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.

In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.