Mushroom soup with almonds

500 g mushrooms
1 chopped onion
30 g butter
3 tbsp white flour
100 ml white wine
1-1 1/2 l chicken stock
200 ml cream
salt pepper
Filling:
sliced mushroom heads
100 ml cream
1 egg yolk
corn flour
60 g toasted flaked almonds

1. Divide the cleaned mushrooms into stalks and heads. Save the heads for filling in the soup. Chop the mushroom stalks and the onion and saute for 5 minutes in butter. Add the white flour and and stir well. Add white wine and stock.
2. Simmer under a lid for 20 minutes. Strain and put back into pan. Add the cream and bring back to the boil.
3. Slice the mushroom heads and saute for 5 minutes in butter and 1 tbsp lemon juice and add to the soup. Beat the egg yolk and the cream together and add corn flour depending on how thick you want the final soup. Stir the egg and cream mix into the soup and heat carefully (must not come to the boil).
4. Pour the soup into serving dishes and drizzle with toasted almond flakes. Serve with bread.