Snider's Cream of Mushroom Soup

1 lb fresh mushrooms
1/2 c. butter
2 t. lemon juice
1 small onion chopped
3 1/2 cups water
3 chicken bullion cubes or 3 cans chicken broth
salt to flavor
pepper to flavor
1 c. heavy cream

Remove and set aside mushroom stems. Slice mushroom caps in thin slices. In large sauce pan over med/high heat melt butter and sautee mushrooms with lemon juice until tender. Stir constantly. Reduce heat to med/low and remove the mushrooms with a slotted spoon.

With remaining butter cook onions and mushroom stems until the onions are tender. Stir in flour, cook 1 minute while stirring constantly. gradually stir in broth cook until thickened, stiring constantly.

Put 1/2 of the mixture above in blender. Blend on high until creamy then pour back into pan. Add salt and pepper. Stir in cream and add mushrooms. Reheat until just boiling, then serve and enjoy.