1 c. dried lentils
4 c. water
1 diced potato
1 med. onion, diced
2 tbsp. butter
2 chicken bouillon cubes
2 beef bouillon cubes
1/2 c. light cream

Wash lentils and add with water to a 3 quart pot. Add diced potato. Bring to boil and simmer about 45 minutes. Meanwhile, saute the onion and butter until golden brown. Add onions and bouillon cubes to lentil mixture and boil 5 minutes. Place in blender and blend well. Return to pot and stir in the light cream, thinning with water as needed. Makes more than 6 cups.