Cream of Mushroom Soup

This is my Thanksgiving and Christmas soup. 

Homemade soup, any kind, will beat canned soup to anytime.  So make your family some good Cream of Mushroom -- they'll love you for it.

Cream of Mushroom Soup

1-1/2 pounds small white mushrooms

1 cup butter (2 sticks)

1 teaspoon fresh lemon juice

1 small onion, thinly sliced into half-moons

1/3 cup flour

3-1/2 cups water

3 chicken bouillon cubes

1 teaspoons salt

1/4 teaspoon white pepper

1 cup whipping cream

1/4 cup dry sherry

Trim tough stem ends of mushrooms; remove stems, chop finely and reserve. Slice mushroom caps thinly and reserve.

In a soup pot over medium-high heat, in hot butter, 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 same pot in remaining butter, cook onion and stems until onion is tender. Stir in flour until blended; cook 1 minute, stirring mixture constantly.

Gradually stir in water; add bouillon cubes; cook, stirring constantly, until mixture is thickened. Into blender container ladle half of mixture; cover and at high speed blend until smooth. Repeat with other half. Return mixture to soup pot; stir in whipping cream, salt, white pepper and mushroom slices; add sherry. Reheat until soup almost comes to a boil.

Serve in warm bowls.