Cream Of Mushroom Soup

• 1 large onion, finely chopped
• 1 clove garlic, crushed
• 6 tablespoons margarine
• 3 cups button mushrooms
• 1/2 cup flour
• 2 1/2 cups chicken stock
• salt and pepper
• 1 pinch ground mace
• 2 1/2 cups milk
• 1 -2 teaspoon lemon juice
• 2/3 cup cream
• French fried onion rings (garnish) (optional)

1. Fry onions& garlic in margarine in a heavy pot until soft.
2. Roughly chop about 3/4's of the mushrooms, add to the pot& fry until soft.
3. Stir in the flour until well mixed, gradually add stock& bring to a boil.
4. Lower heat, add seasonings& mace and simmer for 15- 20 minutes.
5. Liquidize the soup in a blender& return to the pot.
6. Finely chop remaining mushrooms& add to the soup along with the milk.
7. Bring back to the boil, reduce heat& simmer for 10 minutes.
8. Add lemon juice& cream and reheat.
9. DO NOT BOIL.
10. Ladle into bowls& garnish with onion rings, if desired.

onion, clove garlic, margarine, button mushrooms, flour, chicken stock, salt, ground mace, milk, lemon juice, cream, onion

Taken from www.food.com/recipe/cream-of-mushroom-soup-71660 (may not work)