4 medium onions, finely minced
10 quarts chicken broth
2 cups poached egg white
1 cup white wine
1 clove garlic, crushed
3 (4.5 ounce) cans sliced mushrooms
2 bay leaves
salt and pepper to taste
Place onions, chicken broth, egg white, white wine, garlic and mushrooms in a large pot over high heat. Simmer 1 hour, until the sauce thickens.