Homemade Creamy Mushroom Soup

 It's winter (and although it's unusually warm here) that means it's soup season! This is a recipe that's been a staple in my house during the winter for years. We have shared it with numerous co-workers, friends and it's in our shared family cookbook. I found it online a million years ago and it's supposed to be close to Woflgang Puck's version of Creamy Mushroom soup, but the original didn't have nearly enough mushrooms in it for me, and I have no idea where to find it online now. I still have the original I printed off 7 years ago! Serve it with crusty French bread.

Creamy Mushroom Soup

• 2 lbs mushrooms, coarsely chopped (I use a variety of shitake, button, and baby bellas, and regular portabellas)
• 2 tablespoons lemon juice
• 1 tablespoon butter
• 2 teaspoons minced shallots
• 1⁄4 teaspoon fresh thyme leaves , plus more to top
• 1 small bay leaf
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 1/2 teaspoon nutmeg
• 2 cups heavy cream 
• 1 1⁄2 cups chicken broth
• 1 teaspoon cornstarch, dissolved in 1 tbs water

1.  Sprinkle mushrooms with lemon juice.
2.  Melt butter in large heavy saucepan and saute shallots. 
3. Add mushrooms,thyme,and bay leaf, saute for 10 minutes.
4. Add salt,pepper,cream, nutmeg and chicken broth and bring to a boil.
5. Reduce heat and simmer for 20 minutes. 
6. Add cornstarch and simmer another 10 minutes,stirring. 
7. Sprinkle with more time.

**makes 4-6 servings
**2 on Bryce's dish scale. Big pot, cutting board, knife.