Mushroom Soup(Yields 4 To 6 Servings) - cooking recipe

Ingredients

1 lb. mushrooms
juice of 1/2 lemon
1 Tbsp. butter
2 Tbsp. minced shallots
1/2 bay leaf
1/4 tsp. dried thyme
2 c. whipping cream
1 1/2 c. chicken stock
1 tsp. fresh ground pepper
1 tsp. cornstarch, dissolved in water
1 Tbsp. chopped fresh parsley (garnish)

Preparation

Chop mushrooms with lemon juice in processor.
Melt butter in large skillet over medium heat.
Add shallots and saute lightly. Add mushrooms, bay leaf and thyme.
Cook, stirring frequently, until liquid is evaporated, about 10 minutes.
Blend in cream, chicken stock, salt and pepper and bring to a boil.
Reduce heat and simmer 20 minutes.
Add dissolved cornstarch and simmer 10 minutes.
Adjust seasonings.
Ladle into heated bowls and sprinkle with parsley.