1 lb. mushrooms or broccoli
1/2 c. butter
1 tsp. lemon juice
1 sm. onion
1/3 c. flour
28 oz. chicken broth
1 tsp. salt
1/4 tsp. pepper
1 c. heavy cream

Slice mushrooms thinly. In 4 quart saucepan on medium heat, cook sliced mushrooms and lemon juice until tender. Lower heat and remove mushrooms with slotted spoon. Saute onions until tender.

Stir in flour and blend well. Cook 1 minute gradually add water and broth cook stirring constantly until thick. (Option - pour into blender until smooth.) Return to pan. Stir in salt, pepper, cream and mushrooms. Heat to boil.