Cream Of Mushroom Soup
By: Anonymous
Published: Thursday, December 3, 2009 - 1:56am

Ingredients




1 pound mushrooms
1/2 cup butter
1 teaspoon lemon juice
1 sm. onion, sliced
 cup all-purpose flour
4 cups chicken stock
1 teaspoon salt
1/8 teaspoon pepper
1 cup heavy or whipping cream

Preparation

1 Trim tough stem ends of mushrooms; remove stems; set aside. With knife, slice mushroom caps thinly. 2 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. 3 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. 4 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.