Bay Scallop Chowder

• 3 medium potatoes, diced
• 1 small carrot, chopped
• 1 stalk celery, chopped
• 1 medium onion, chopped
• 2 c. chicken stock
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 bay leaf
• 1/2 tsp. thyme
• 1 lb. fresh bay scallops
• 1/2 lb. fresh mushrooms, sliced
• 1 1/2 Tbsp. butter
• 1/2 c. dry white wine
• 1 c. heavy cream
• 1 egg yolk, beaten
• 2 Tbsp. chopped parsley

1. Put vegetables in large pot; cover with stock and boil.
2. Add spices.
3. Simmer, covered, until vegetables are tender.
4. Remove bay leaf.
5. Blend with hand blender until pureed or smooth.
6. Saute mushrooms in butter.
7. Add scallops and wine and cook 1 minute. Stir in cream, mixed with egg.
8. Add to pureed vegetables and broth.
9. Heat through and serve with sprinkling of parsley.

potatoes, carrot, celery, onion, chicken stock, salt, pepper, bay leaf, thyme, bay scallops, fresh mushrooms, butter, white wine, heavy cream, egg yolk, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1018816 (may not work)