Easy Cream of Mushroom Soup

Every time we get just a bit of cool weather in California, I start wanting warm, comfort food and Cream of Mushroom Soup is usually at the top of the list. A side of cheesy garlic bread and a bowl of hot soup is perfect for a cool California evening . . . You know, when the temperature dips all the way down to, maybe, 65 degrees!

Easy Cream of Mushroom Soup
1½ pounds 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 boil. Reduce the heat and simmer for 20 minutes.
Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Sprinkle with minced parsley.

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