Instructions: In a food processor, place half of mushrooms and half of the lemon juice. Process mushrooms until finely chopped. Do not over process. Repeat with remaining mushrooms and remaining juice.

In a heavy saucepan over medium heat, melt butter. Add shallots and lightly saute until softened, about 5 minutes. Pour in mushrooms, thyme salt and bay leaf. Saute over moderate heat until all liquid evaporates, approximately 10 minutes.

Add pepper, half-and-half and chicken broth to saucepan and bring mixture to a boil. Reduce heat and simmer 20 minutes. Add cornstarch mixture and simmer an additional 10 minutes, stirring constantly.

Serve in warmed bowls with a garnish of minced parsley and crusty French bread.

This recipe yields 6 servings.

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