1 pound regular white mushrooms, cleaned, quartered or sliced
1 Tbsp lemon juice
1 Tbsp unsalted butter
2 Tbsp minced shallots
1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch dissolved in 1 Tbsp water
Minced parsley for garnish
1 In a food processor, coarsely chop mushrooms and lemon juice.
2 Melt butter in (4-5 quart) sauce pan and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.
3 Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.
4 Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.
Serve sprinkled with a little parsley.
Originally found at http://elise.com/recipes/archives/006133cream_of_mushroom_soup.php