Wolfgangs mushroom soup

  1 lb. white mushrooms, cleaned

  1 tbsp. unsalted butter

  2 tablespoons minced shallots

  1/4 teaspoon dried thyme

  1/2 Bay leaf

  1 tsp. salt

  1/2 tsp. fresh ground pepper

  2 cups heavy cream

  1 1/2 chicken stock

  1/2 cup sour cream

  1/2 bunch dill, chopped

Sprinkle the mushrooms with the lemon of one juice, in a food processor coarselt chopped them.

Melt the butter in a heavy saucepan and sauté the shallots adding the mushrooms, thyme and bay leaf, sautee for about 10 minutes or until all liquid dissapears.

Add the salt, pepper and heavy cream with the chicken stock and bring to a boil, reduce the heat and simmer for about 20 minutes.

Add the sour cream and continue to simmer for another 10 minutes longer, stirring constantly.  Correct seasoning to taste and add the dill at the last minute.