Title: Cream of Mushroom Soup
Categories: None
Yield: 1 Servings

1 lb Mushrooms
1/2 c Butter or margarine
1 ts Lemon juice
1 sm Onion; sliced
1/3 c All purpose flour
3 1/2 c Water
3 Chicken-flavor bouillon
-cubes or envelopes
1 ts Salt
1/4 ts Pepper
1 c Heavy or whipping cream

Yummy recipe from The Good Housekeeping Illustrated Cookbook. It's
definitely TNT.

Trim tough stems ends of mushrooms; remove stems; set aside. With knife,
slice mushroom caps thinly. In 4-qt saucepan over medium-high heat, in hot
butter or margarine, cook sliced mushrooms and lemon juice until mushrooms
are just 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 the mixture constantly. Gradually stir in water and
bouillon; cook, stirring constantly, until mixture is thickened. 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.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Louise Lovdahl
on Sep 26, 1997