1 lb. mushrooms
1/2 c. butter
1 tsp. lemon juice
1 sm. onion, sliced
1/3 c. all-purpose flour
4 c. chicken stock
1 tsp. salt
1/8 tsp. pepper
1 c. heavy or whipping cream

Trim tough stem ends of mushrooms; remove stems; set aside. With knife, slice mushroom caps thinly.

In 4-quart saucepan over medium-high heat, in hot butter, cook sliced mushrooms and lemon juice until mushrooms are just tender, stirring. Reduce heat to medium-low; with slotted spoon, remove mushrooms to bowl.

In saucepan in remaining butter, cook onion and stems; cook until onion is tender. Stir in flour until blended; cook 1 minute, stirring the mixture constantly. Gradually stir in chicken stock; cook, stirring constantly, until mixture is thickened.

Into blender container, ladle half of mixture; cover and at high speed, blend until smooth. Repeat with other half. Return mixture to saucepan; stir in salt, pepper, cream and mushroom slices; reheat just until soup is boiling.