Cream of Mushroom Soup

1 pound mushrooms
1/2 cup butter
1 teaspoon lemon juice
1 small onion, sliced
1/3 cup all-purpose flour
3 1/2 cups water
3 chicken-flavor bouillon cubes or envelopes
1 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy or whipping cream

1. Trim tough stem ends of mushrooms; remove stems; set aside.  With knife, slice mushrooms caps thinly.

2. In 4-quart saucepan over medium-high heat, in hot butter, cook sliced mushrooms and lemon juice until mushrooms are just tender, stirring.

3. Reduce heat to medium-low; with slotted spoon, remove mushrooms to bowl.  In sauce pan in remaining butter, cook onion and stems; cook until onion is tender.

4. Stir in flour until blended; cook 1 minutes stirring the mixture constantly.

5. Gradually stir in water and bouillon; cook, stirring constantly, until mixture is thickened. 

6. Into blender container, ladle half of mixture; cover and at high speed, blend until smooth.  Repeat with other half.

7. Return mixture to saucepan; stir in salt, pepper, cream and mushrooms slices; reheat just until soup in boiling.