1 lb. mushrooms
1/2 c. butter
1 tsp. lemon juice
1 sm. onion, sliced
1/3 c. flour
3 1/2 c. water
3 chicken bouillon cubes
1 tsp. salt
1/4 tsp. pepper
1 c. heavy cream

Remove mushroom stems and set aside. Thinly slice caps. In 4-quart saucepan over medium heat in hot butter cook mushroom caps and lemon juice until tender. Reduce heat to medium-low and remove caps.

In remaining butter cook stems and onion until onion is tender. Stir in flour until blended; cook 1 minute, stirring constantly. Gradually add water and bouillon. Cook, stirring until thickened.

Into a blender place half of mixture, blend at high speed until smooth. Repeat with other half. Return to saucepan, stir in salt, pepper, cream, and mushroom slices. Heat until boiling. Serve.