1 lb. mushrooms
2 tbsp. lemon juice
1 tbsp. butter
2 tbsp. minced onion
1/2 bay leaf
1/4 tsp. thyme
2 c. heavy cram
1 1/2 c. chicken stock
1 tsp. salt
1/2 tsp. pepper
1 tsp. cornstarch
1 tbsp. water

Chop mushrooms with lemon juice in food processor. Melt butter in large skillet. Add onion and saute. Add mushrooms, bay leaf, and thyme and cook stirring frequently until liquid evaporates, about 15 minutes. Blend in cream, stock, salt and pepper and bring to a boil. Reduce heat and simmer 20 minutes. Dissolve cornstarch in water and add to soup. Simmer 10 minutes. Garnish with parsley.