Mushroom Soup

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1 pound firm white mushrooms, cleaned

1 medium lemon

1 tablespoon unsalted butter

2 tablespoons minced shallots

1/4 teaspoon dried thyme

1/2 bay leaf

1 teaspoon salt

1/2 teaspoon freshly ground pepper

2 cups heavy cream

1 1/2 cups chicken stock

1 teaspoon cornstarch, dissolved in 1 tablespoon of water

1 tablespoon minced parsley