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| 1 x ca. 450 g | White mushrooms, divided, (20 to 24 firm mushrooms) |
| 1/2 Tasse | Fresh lemon juice, (2 lemons) divided |
| 1 Esslöffel | butter unsalted |
| 2 Esslöffel | Shallots, (4), minced |
| 1/2 Teelöffel | thyme dried |
| 1 Teelöffel | salt |
| 1/2 | Bayleaf |
| 1/2 Teelöffel | white pepper |
| 2 Tasse | Half-and-half |
| 2 Tasse | chicken broth |
| 1 Teelöffel | Cornstarch, dissolved in one tablespoon cold water |
| 1 Esslöffel | Parsley minced |
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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.
Typos by Brenda Adams <adamsfmle@sprintmail. Com>
>From Portland's Palate, A Collection of Recipes from the City of Roses,
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