Homemade mushroom soup with bread, salmon belly & tuna

Cream of Mushroom Souphttp://www.elise.com/recipes/archives/006133cream_of_mushroom_soup.php

• 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

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.