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 beef or chicken bouillon cubes
1/4 tsp. pepper, preferably white pepper
1 c. heavy cream

Trim tough ends of mushrooms; remove stems; set aside. Slice mushroom caps thinly. In saucepan over medium heat, melt butter until hot. Cook sliced mushrooms and lemon juice until mushrooms are just tender, stirring frequently. Reduce heat to low; with slotted spoon remove mushrooms to bowl. Cook onions and stems in remaining butter over medium heat until onions are tender. Stir in flour until blended; cook 1 minute, stirring the mixture constantly. It will become one mass.

Gradually stir in water and bouillon; cook, stirring constantly until mixture is thickened. Turn the heat on simmer while adding the water. Ladle about 1/3 of mixture into blender or food processor. Cover and blend at high speed until smooth. Repeat until all the mixture has been blended. Return mixture to saucepan. Sit in pepper, mushroom slices, and cream. Heat until soup comes to boil.

NOTE: You can substitute one cup of the water with one cup white wine for a tasty alternative.