Instructions: Heat oil in a large soup pot over medium-high heat. Add shallots, mushrooms and thyme. Cook 10 minutes, until mushroom pieces are lightly browned. Add chicken broth and water.

Reduce heat; simmer 10 minutes. Remove from heat; add cream. Puree in batches in a blender. Return soup to pot; add salt and pepper to taste. Stir in lemon juice before serving.

This recipe yields 8 servings.

Description: "Pureed soups are easy and foolproof. You can use a food processor to chop the shallots and mushrooms. The touch of lemon juice added at the end adds the right acidic note."

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