Potato and Mushroom Soup

3/4 pound of your favorite mushroom (It should be a hardy, full-flavored mushroom.), cubed
1 1/2 cups of olive oil
4 shallots, sliced
1 garlic clove, minced
1/4 cup of white wine
1 pound of potatoes, peeled, cubed, and steamed
4 cups of mushroom broth
1 1/2 cups of heavy cream
2 large egg yolks, beaten
1 bunch of chervil, chopped

Carefully clean the mushrooms.

Heat the oil in a pot and cook the mushrooms, shallots, and garlic for a few moments.

Add the wine, potatoes, and the broth.

Cook for 15 minutes, then remove from the heat and whisk in the cream and the egg yolk.

Garnish with the chervil.