Cream
of Mushroom Soup
1
pound mushrooms
3 1/2 cups water
1/2
cup butter or margarine
3 chicken-flavour bouillon cubes or envelopes
1
tsp. Lemon juice
1 tsp. salt
1
small onion, sliced 1/4 tsp. pepper
1/3
cup all purpose flour 1
cup heavy or whipping cream
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 or margarine, cook sliced mushrooms and lemon juice until mushrooms are
just tender, stirring.
3. 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.
4. Stir in flour until blended; cook 1 minute,
stirring the mixture constantly.
5. Gradually stir in water and bouillon; cook,
stirring constantly, until mixture is thickened.
6. Into blender container, ladle half of mixture; cover and at high speed, blend until smooth.
7. Repeat with other half.
8. Return mixture to saucepan; stir in salt, pepper, cream and mushroom slices; reheat just until soup is boiling.