Mushroom Soup

Mushroom Soup

1 lb. fresh mushrooms Juice of 1/2 lemon 1 T. butter 2 T. shallots or green onions, minced 1/2 bay leaf 1/4 t. dried thyme 2 cups whipping cream 1 1/2 cups chicken stock 1 t. salt 1 1/2 t. ground pepper 1 t. cornstarch 1 T. water 1 T. parsley, chopped

Finely chop mushrooms, then combine with lemon juice. Melt butter in large skillet and add shallots and saute. Add mushrooms, bay leaf, thyme and cook, stirring frequently, until liquid completely evaporates. Blend in cream, chicken stock, salt and pepper and bring to a boil. Reduce heat. Dissolve cornstarch in water, add to soup and simmer 20 minutes. Ladle into heated bowls and sprinkle with parsley. Serves 6 Source: The Best of Bridge

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