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This rich and heavy soup can be a meal in itself (just double the serving). When I can, I try to use a variety of mushrooms for a varied, interesting flavor. However, plain button mushrooms are great by themselves. Cutting the butter in half and replacing the cream with milk, make a less rich (but also delicious) soup. If you have fresh (or canned) chicken stock by all means use that instead of the water plus bouillon cube.
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1 pound mushrooms
1/2 cup butter
1 teaspoon fresh lemon juice
1 small onion - diced
1/3 cup all-purpose flour
3 1/2 cups water
1 chicken bouillon cube
1 teaspoon salt
1/4 teaspoon pepper
1 cup heavy whipping cream
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Remove stems ends of mushrooms; set aside. Slice mushroom caps thinly.In a large Dutch oven, melt butter over medium high heat. Add sliced mushrooms caps and lemon juice. Cook until mushrooms are tender. Reduce heat to low. With a slotted spoon, transfer mushrooms to a small plate. Add onion and stems to Dutch oven. Cook until onion is tender. Stir in flour until blended; cook 1 minute, stirring constantly. Gradually stir in water and bouillon, stirring constantly, until thickened. Puree mixture with an immersion blender (or use a blender). Add salt, pepper, cream, and mushrooms. Reheat until warm.
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Calories: 244 Calories From Fat: 81%
Protein: 3g Carbohydrate: 9g
Cholesterol: 72mg Sodium: 543mg
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