Cream of Mushroom Soup¶

Dianne Anderson
Kenneth and Ian Anderson

• 1 Ib mushrooms
• ½ cup butter or margarine
• 1 tsp lemon juice
• 1 small onion, sliced

• ⅓ cup all-purpose flour

• 3 ½ cups chicken bouillon

• 1 tsp salt
• ¼ tsp pepper
• 1 cup whipping cream

Trim tough end of mushroom stems and discard. Separate mushroom caps from stems. Slice mushroom caps and chop stems.

In a 4 quart saucepan, over medium-high heat, in hot butter or margarine, cook sliced mushroom caps and lemon juice until tender. Reduce heat to medium-low. With slotted spoon, remove mushrooms and set aside. In saucepan, in remaining butter, cook onion and mushroom stems, until onion is tender. Stir in flour until blended. Cook 1 minute, stirring constantly. Gradually add chicken broth, stirring until thickened. Blend in a blender until smooth. Return mixture to saucepan. Stir in salt, pepper, cream and mushrooms. Reheat, but do not boil. Serves 6 to 8.