Wolfgang Puck"s Creamy Mushroom Soup
1 lb mushrooms, coarsely chopped
2 tablespoons lemon juice
1 tablespoon butter
2 teaspoons minced shallots
1/4 teaspoon thyme
1 small bay leaf
1 teaspoon salt
1/2 teaspoon pepper
2 cups heavy cream
1 1/2 cups chicken broth
1 teaspoon cornstarch, dissolved in 1 tbs water
1 tablespoon minced fresh parsley
Sprinkle mushrooms with lemon juice.
Melt butter in large heavy saucepan and saute shallots.
Add mushrooms,thyme,and bay leaf, saute for 10 minutes.
Add salt, pepper, cream, and chicken broth and bring to a boil.
Reduce heat and simmer for 20 minutes.
Add cornstarch and simmer another 10 minutes,stirring.
Sprinkle with parsley.