Cream Of Mushroom Soup - cooking recipe

Ingredients

1 lb. mushrooms
1/2 c. butter
1 tsp. lemon juice
1 small onion, sliced
1/3 c. all-purpose flour
3 1/2 c. water
3 chicken flavor bouillon cubes or envelopes
1 tsp. salt
1/4 tsp. pepper
1 c. heavy cream (for lighter soup try half and half)

Preparation

Trim tough stem ends of mushrooms.
Remove stems.
Set aside. With knife, slice mushroom caps thinly.
In a 4-quart saucepan over medium-high heat, in hot butter, cook sliced mushrooms and lemon juice until mushrooms are 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 constantly.
Gradually stir in water and bouillon. Cook, stirring constantly, until mixture is thickened. Into blender container, ladle half of the mixture. Cover and at high speed, blend until smooth. Repeat with the other half.
Return mixture to saucepan. Stir in salt, pepper, cream and mushroom slices.
Reheat just until soup is boiling.