Soups, Salads & Sauces
1 lb Mushrooms, white
1 Tbs Lemon juice
1 Tbs Butter
2 Tbs Shallots, minced
1 Tbs Thyme, fresh or 1 tsp dried thyme
1 ea Bay leaf
1 tsp Salt
1/2 tsp Pepper, fresh ground
2 cups Heavy cream or half and half cream
1-1/2 cups Chicken stock
1 tsp Corn starch, dissolved in 1 Tbs of water
Minced parsley for garnish
From http://simplyrecipes.com, Aug, 2010.
In a food processor, coarsely chop mushrooms and lemon juice.
Melt butter in a 4-5 quart sauce pan and lightly saute shallots on medium heat.
Add mushrooms, thyme and bay leaf, saute over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.
Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.
Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.