1/4 c. (1/2 stick) butter
1/4 lb. fresh wild mushrooms (porcini, shitake, changerelle, or oyster), thinly
sliced
3/4 lb. fresh regular mushrooms, sliced
1 sm. onion, sliced
2 tsp. lemon juice
2 med. size (3/4 lb.) potatoes, peeled and sliced
2 (10 3/4 oz.) cans condensed chicken broth, undiluted
1/3 c. unsifted all purpose flour
1/4 tsp. salt
1/4 tsp. ground black pepper
3 c. half and half
1 tbsp. chopped fresh chives or parsley leaves

In heavy 4 quart saucepan, melt 2 tablespoons butter. Add wild mushrooms and saute just until tender; remove with slotted spoon or spatula to small bowl and set aside. Add remaining butter, regular mushrooms, onion, and lemon juice to saucepan. Cook until onions are golden. Add potatoes and 1 can broth. Cook until potatoes are tender, about 10 minutes. In small bowl, very gradually stir remaining can of broth into flour until blended Stir flour mixture, salt, and pepper into saucepan. Heat to boiling over high heat, stirring constantly until thickened. Reduce heat to low and cook 5 minutes. In blender or food processor, puree soup, one half at a time, until smooth. Return soup to saucepan. Stir in half and half; heat just to boiling. Remove from heat and ladle soup into tureen or individual bowls. Top with reserved wild mushrooms and chopped chives. Serve immediately.