D'Agostino's

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

In 4-quart saucepan over medium-high heat, melt half the 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 melt remaining butter, cook onion and mushroom stems 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.

Ladle half of the mixture into the blender. Cover and blend at high spped until smooth, repeat with remaining mixture.

Return mixture to saucepan, stir in salt, pepper, cream and mushroom slices. Reheat just until soup is boiling.