| 1 | Chop mushrooms with lemon juice in food processor. |
| 2 | Melt butter in large skillet over medium heat. |
| 3 | Add shallot and saute lightly. |
| 4 | Add mushrooms, bay leaf and thyme and cook, stirring frequently, until liquid is completely evaporated, about 10 minutes. |
| 5 | Blend cream, chicken stock, salt and pepper and bring to boil. |
| 6 | Reduce heat and simmer 20 minutes. |
| 7 | Add dissolved cornstarch and simmer 10 minutes longer. |
| 8 | Adjust seasoning. |
| 9 | Ladle into heated bowls and sprinkle with parsley. |
| 10 | Makes 4 to 6 servings. |
