Fresh Cream Of Mushroom Soup

A blender makes this soup quick and easy to prepare.

1/2 pound fresh mushrooms, washed and sliced
1/2 small onion, diced
4 tablespoons butter
1 cup chicken broth
2 tablespoons flour
3/4 teaspoon salt
1/8 teaspoon white pepper
1 cup milk
1/2 cup cream

Saute mushrooms and onion in two tablespoons of butter until mushrooms are tender, about five minutes. Put mushrooms and onion into a blender, and add the broth, flour, salt, pepper and remaining two tablespoons of butter. Blend on high ten seconds.

Pour into a saucepan, stir in the milk and cream. Heat and serve hot. Serves four.

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