2 tablespoons butter
1 cup chopped onion (2-inch pieces)
2 cups sliced button mushrooms
1½ cups low-sodium chicken broth
1 cup diced celery
1 cup frozen cut green beans
½ cup diced carrots
1 teaspoon black pepper
1 teaspoon dried thyme
½ teaspoon kosher salt
2 large eggs
½ cup heavy whipping cream
¼ cup chopped fresh parsley
2 tablespoons fresh lemon juice
HEAT a large saucepan over medium-high heat. Add the butter and onion and sauté, stirring frequently, until the onion is translucent, about 3 minutes.
Add the mushrooms, broth, celery, green beans, carrots, pepper, thyme, and salt.
Cover and cook until the vegetables are cooked through, 8 to 10 minutes. Reduce the heat to low.
In a medium bowl, whisk together the eggs, whipping cream, parsley, and lemon juice. Slowly pour this mixture over the vegetables, stirring continuously to prevent the eggs from curdling. Cook over low heat until the sauce has thickened, 1 to 2 minutes. Serve immediately.