From "From Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 1 pound firm white mushrooms (20-24 mushrooms), divided
  • 1/2 cup freshly-squeezed lemon juice (2 lemons), divided
  • 1 tablespoon unsalted butter
  • 2 tablespoons shallots (4 shallots), minced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 bay leaf
  • 1/2 teaspoon white pepper
  • 2 cups half and half
  • 2 cups chicken broth
  • 1 teaspoon cornstarch dissolved in one tablespoon cold water
  • 1 tablespoon parsley, minced

In a food processor, place half of mushrooms and half of the lemon juice.  Process mushrooms until finely chopped.  Do not overprocess.  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.

SERVES: 4 - 6

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