Ingredients

1 pound white mushrooms
1/4 pound shiitake mushrooms
1 lemon, halved
1 1/2 tablespoons unsalted butter
2 shallots, minced
1 small sprig thyme, leaves only
1/2 bay leaf
Salt
Freshly ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch dissolved in 1 tablespoon water

Directions

Saute shallots in saucepan; when glassy, add chopped white mushrooms and sliced shiitake mushrooms. Blend in pepper and chicken stock; bring to a boil and add thyme. Stir in cream and cook 15 minutes over low heat. To thicken, bring to a boil and whisk in cornstarch/water blend, then lemon juice. Makes about 6 servings.

Each serving contains 355 calories; 31 gm fat; 228 mg sodium; 116 mg cholesterol.