Mushroom Soup

One of my favorites is Mushroom Soup. I do not, however, care for the canned variety as it is more white 'mush' than tasty mushroom. I discovered in my quest for good soup that it isn't all that difficult to make.

8-16 ounces firm white mushrooms, cleaned*
1 medium lemon
1 Tablespoon unsalted butter
2 Tablespoon minced shallots
¼ teaspoon dried thyme
Dash of chili flakes
1 bay leaf
1 teaspoon salt
½ teaspoon freshly ground pepper
2 Cups heavy cream
2 Cups chicken stock
1 teaspoon cornstarch, dissolved in 1 teaspoon of water
1 Tablespoon minced parsley

Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them. Melt the butter in a heavy sauce pan and lightly sauté the shallots. Add the mushrooms, thyme, chili flakes, and bay leaf and sauté over moderate heat for 20 minutes, or until the liquid disappears. Add the salt, pepper, cream, add chicken stock and bring to a simmer. Reduce the heat and continue the simmer for 20 minutes.  You don't want to scorch or curdle the cream in the soup.

Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Sprinkle with minced parsley.

*Some people like more mushrooms while others prefer the essence so you decide how many mushrooms you want in your soup.