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

Trim tough stem 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 thickens.

Into blender container, ladle half of mixture and 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. Serve.