1 lb. fresh mushrooms
3 tbsp. butter
2 tbsp. onion, minced
6 c. chicken broth
1/4 tsp. pepper
3/4 c. whipping cream

Whip mushrooms with moist paper towel; chop stems and half of the caps. Slice remaining caps thinly. Melt butter in saucepan and saute chopped portion of mushrooms with onion for 5 minutes. Blend in flour; add broth, stirring constantly until boiling. Add sliced mushrooms and pepper and cook for another 15 minutes over very low heat. Mix in cream, taste, adjusting the seasonings if necessary. Heat, but do not boil.