Ingredients

1 lb mushrooms

1/2 cup butter

1 teaspoon lemon juice

1 small onion, sliced

1/3 cup all purpose flour

3 1/2 cups water

3 chicken flavor bouillon cubes

1 teaspoon salt

1/4 teaspoon pepper

1 cup heavy or whipping cream

Preparation

  1. Trim tough stem ends of mushrooms; remove stems; set aside. With knife, slice mushroom caps thinly
  2. In 4 quart saucepan over medium-high heat, in hot butter or margarine, cook sliced mushrooms and lemon juice until mushrooms are just tender, stirring.
  3. Reduce heat to medium-low; with slotted spoon, remove mushrooms to bowl. In saucepan in remaining butter, cook onion and stems; cook until onion is tender.
  4. Stir in flour until blended; cook 1 minute stirring the mixture constantly.
  5. Gradually stir in water and bouillon; cook, stirring constantly, until mixture is thickened.
  6. Into blender container, laldle half of mixture; cover and at high speed, blend until smooth. Repeat other half.
  7. Return mixture to saucepan; stir in salt, pepper, cream and mushroom slices; reheat just until soup is boiling.