Bay Scallop Chowder

Soups > Seafood/Fish

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

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 10-15 minutes. Transfer mixture to a food processor or blender, puree until smooth, and set aside. In the same pot, over medium heat, sauté the mushrooms and scallops in the butter or margarine for 2-3 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 10-15 minutes. Serve. Makes 4 servings.