Fresh Mushroom Soup

from the Gourmet Cookbook 

via Anne Halsted and Wells Whitney 

serves 4

2 cups half and half

1 medium onion 

4 tablespoons (1/2 stick) unsalted butter 

3/4 pound mushrooms, trimmed and thinly sliced

4 teaspoons all-purpose flour 

1 cup beef stock

1/4 California bay leaf 

1/4 teaspoon salt 

1/8 teaspoon freshly ground black pepper

2 teaspoons fresh lemon juice

Bring half and half just to a boil in a heavy saucepan. Remove from heat and cover to keep warm.

Meanwhile, cut a 3/4 inch-thick crosswise slice from the center of the onion; reserve the rest for another use (not in this recipe).

Heat butter in a 6-quart wide, heavy pot over moderately heat until foam subsides. Add mushrooms and cook, stirring, until golden brown, 8 to 10 minutes. Add onion slice, then sprinkle mushroom mixture with flour and cook, stirring, for 2 minutes. Add stock in a slow stream, stirring constantly. Then add warm half and half, bay leaf, salt and pepper. Reduce heat to low and cook, uncovered, stirring occasionally, for 10 minutes.

Discard onion and bay leaf and stir in lemon juice.

All you need is a loaf of crusty bread with some good butter and a salad to make this a meal.