1 lb. mushrooms
1/2 c. butter
1 tsp. lemon juice
1 sm. onion, sliced
1/3 c. all-purpose flour
3 1/2 c. water
3 chicken flavor bouillon cubes or env.
1 tsp. salt
1/4 tsp. pepper
1 c. heavy or whipping cream

Trim tough ends of mushrooms, remove stems - set aside. With knife, slice mushroom caps thinly.

In 4 quart saucepan over medium high heat, in hot butter cook sliced mushrooms and lemon juice until mushrooms are just tender, stirring. 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. Stir in flour until blended; cook 1 minute, stirring the mixture constantly. Gradually stir in water and bouillon; cook, stirring constantly until mixture is thickened.

Into blender container, ladle half of mixture; cover and at high speed, blend until smooth. Repeat with other half. Return mixture to saucepan. Stir in salt, pepper, cream and mushroom slices; reheat just until soup is boiling. Makes 8 servings or 7 cups.