Nowhere-Near-a-Can Cream of Mushroom Soup

This is really, really easy and crazy yummy. Nothing like the canned stuff. Great for when you get mushrooms in your produce box and you don't have a plan for them. Serve with salad and garlic toasts (sliced bread brushed with olive oil and pressed garlic and toasted in oven).

A whole lot of mushrooms (1 lb. of white mushrooms for example)
1 tbs lemon juice
1 tbs butter
2 tbs (or more) minced shallots
1 tbs chopped fresh or 1 tsp dried thyme
1 bay leaf
1 tsp salt
1/2 tsp fresh ground pepper
2 cups half-and-half (adjust as needed for consistency)
1-1/2 cups chicken stock (adjust as needed for consistency)
1 tsp cornstarch suspended in 1 tbs water
Parsley for garnish

Coarsely chop mushrooms with lemon juice in food processor. Melt butter in large sauce pan. Saute shallots on medium heat. Add mushrooms, thyme and bay leaf. Saute 10-15 minutes or until liquid from mushrooms disappears. Add salt, pepper, cream and stock and bring to boil. Reduce heat and simmer about 20 min. Add corn starch suspension and simmer for 10 minutes stirring constantly. Season to taste and garnish with parsley.