Mushroom Soup

Clean the fresh mushrooms with a damp paper towel and slice them into ¼-inch thick pieces, discarding any woody stems. Toss the sliced mushrooms with the lemon juice to prevent browning.

Heat butter in a large saucepan over medium-high heat until foaming. Add the minced shallots and sauté for 2-3 minutes until softened and fragrant.

Add the sliced mushrooms to the pan and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to caramelize.

Pour in the chicken stock and add the bay leaf and dried thyme, stirring well. Bring the mixture to a simmer.

Simmer for 10-12 minutes to allow the flavors to meld and the mushrooms to become tender.

Whisk together the cornstarch and water in a small bowl to create a slurry with no lumps. Stir the slurry into the simmering soup to thicken it.

Reduce heat to medium-low and slowly pour in the whipping cream while stirring constantly to incorporate it smoothly. Season with salt and ground pepper, adjusting to taste.

Remove the bay leaf and simmer gently for 2-3 minutes more to ensure the soup is heated through and flavors are balanced.

Ladle the soup into bowls and garnish each serving with chopped fresh parsley. Serve immediately while hot.