Cream of mushroom soup was the first soup I fell in love with as a child, of course i fell love with cream chicken soup too, but it's better. I'm going to try it, isn't it look nice,huh? Well, i found this recipe from website, let's we share

Ingredients

• 1 pound regular white mushrooms, cleaned, quartered or sliced
• 1 Tbsp lemon juice
• 1 Tbsp unsalted butter
• 2 Tbsp minced shallots
• 1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme
• 1/2 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 cups heavy cream
• 1 1/2 cups chicken stock
• 1 teaspoon cornstarch dissolved in 1 Tbsp water
• Minced parsley for garnish
  Method

  

  1 In a food processor, coarsely chop mushrooms and lemon juice.

  2 Melt butter in (4-5 quart) sauce pan and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.

  

  3 Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.

  4 Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.

  Serves 4. Serve sprinkled with a little parsley.

Adapted from a recipe byWolfgang Puck
http://www.elise.com/recipes/archives/006133cream_of_mushroom_soup.php