Cream of Mushroom Soup

Delicious and super easy to make!  Would be a great starter for your dinner.  Just need a pound of mushrooms and pantry staples.  

I have been making this for a number of years.  The recipe came from the Good Housekeeping Illustrated Cookbook. 

1 Pound Mushrooms ; Trimmed and sliced

1/2 cup Butter ; Softened

1 teaspoon Lemon Juice

1 small Onion ; Diced

1/3 cup Flour

3 Cubes Chicken bouillon

1 teaspoon Salt

1/4 teaspoon Pepper

1 cup Heavy whipping cream

3 cup Water

Trim tough stem ends of mushrooms: Remove stems:set aside. Thinly slice mushroom caps.

 In a 4 quart saucepan over medium-high heat, add butter. When butter is melted add mushrooms and lemon juice cook until mushrooms are tender.

 Reduce heat to medium-low remove mushrooms to a bowl. In saucepan add onions and stems. Cook until onion and stems are tender

 Slowly add flour into saucepan stirring constantly for one minute.

Gradually add water and bouillon. Cook stirring constantly until mixture has thickened.

Into a blender, ladle half of mixture. Cover and on high blend until smooth.

 Return mixture to saucepan, stir in salt, pepper, cream and mushroom slices. Reheat just until soup is boiling.

Tip - I used presliced mushrooms, and cooked them all together.  Then I pulled a majority aside once tender and with remaining I used an immersion blender rather than regular blender.  Then added the mushrooms back in.