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Connie’s Cream of Mushroom Soup

 1.5 lb mushrooms (I like mixing them up between button, oyster, shitake, bella, etc.)
 1 stick of salted butter
 1 tsp lemon juice
 1 onion sliced
 1/3 cup flour
 3.5 cups water (helps to just boil it in your kettle first!)
 3 chicken bouillon cubes (I prefer Better Than Bouillon)
 1 tsp salt (possibly more to taste)
 1/4 tsp pepper (same as above)
 1 cup heavy cream
1

Remove stems from mushrooms, set aside

2

Slice mushroom caps thinly

3

In a 4 quart saucepan, melt the stick of butter over medium-low heat. Stir in sliced mushroom caps and lemon juice, turning heat up to medium-high. Stir occasionally and cook until caps are just tender

4

Reduce heat to medium-low and remove caps from saucepan with slotted spoon and place in large bowl, set aside

5

In remaining butter, saute sliced onions and mushroom stems until the onion is translucent.

6

Stir in flour until blended. Cook for 1 minute, stirring constantly

7

Gradually stir in water and bouillon, stirring steadily until mixture thickens and is just boiling. Set aside until only just warm (blenders/food processors don't react kindly to very hot mixtures)

8

Pour half of this onion/mushroom mixture into blender, blend on low until smooth, pour back into unheated saucepan. Repeat with remaining half.

9

Stir in S&P into mixture along with sliced mushroom caps and heavy cream. Heat until soup is simmering and enjoy!