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 to 15 minutes. Transfer mixture to a food processor or blender,
puree until smooth and set aside.
In the same pot over medium heat, saut� the mushrooms and scallops
in the butter or margarine for 2 to 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 to 15 minutes
