This soup is ez, delicious, and healthy for a brisk windy fall day. Just heat two cloves of garlic in 3T butter add 3T  flour and cook for a few minutes. Then add 6 cups water, mushroom stems, parsley sprig, thyme branch, bay leaf, salt and peppercorns and simmer for 30 min. Strain and return to pot adding sliced mushroom tops that were fried in butter and cook for about 10 min. Add 2 egg yolks mixed with 2/3 c cream and heat and serve.