Mushroom Soup

Directions

1. 1
   Sprinkle the mushrooms with lemon juice.
2. 2
   In a food processor, coarsely chop them.
3. 3
   Melt the butter in a heavy saucepan and lightly saute the shallots.
4. 4
   Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears.
5. 5
   Add the salt, pepper, cream, and chicken stock and bring to a boil.
6. 6
   Reduce the heat and simmer for 20 minutes.
7. 7
   Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly.
8. 8
   Correct seasoning to taste.
9. 9
   Serve in warm bowls.
10. 10
    Sprinkle with minced parsley.