3 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons sweet paprika
1/2 teaspoon salt
1 cup chicken broth
2 egg yolks, lightly beaten
1 cup sour cream
2 cups cooked diced turkey
1 can (4 ounces) sliced mushrooms, drained
Hot buttered noodles or rice
In a saucepan, cook onion in butter until softened. Blend in flour, paprika, and salt; stir until smooth and bubbly. Gradually stir in chicken broth. Continue to cook, stirring constantly, until mixture is thickened and bubbly; cook for 1 minute longer. Stir a small amount of the hot mixture into the egg yolks; return to hot mixture in saucepan and stir well. Cook over low heat for 1 minute longer. Sir in sour cream until well blended; add turkey and mushrooms. Heat slowly until hot; do not boil. Serve over hot buttered noodles or rice.
Makes 4 to 6 servings.