1/2 c. butter
1 med. onion, chopped
1 1/2 lb. mushrooms, sliced
1/2 c. flour
4 c. chicken stock
3/4 c. heavy cream (or substitute canned milk)
Salt
White pepper

Saute onion in butter. Slice mushrooms and add to onion. Saute until lightly colored. Sprinkle with flour. Cook 1-2 minutes. Don't brown flour. Beat constantly with wire whisk; blend in stock. Simmer until thickened.

Puree 1/3 of soup in blender. Return to saucepan. In small bowl whisk 1/2 cup soup and cream. Slowly return mixture to soup. Simmer 1 minute. Add salt and pepper; serve immediately.