in your soup pot, cook the onions and mushrooms in the butter over low heat for 15 minutes. seems like a long time, but otherwise they'll crisp and you don't want that. stir in the flour and cook a few more minutes. slowly add teh stock and keep stirring till it reaches the boiling point. reduce heat and simmer 20 minutes. just before serving, stir in the cream, salt and pepper and reheat. do not cook the cream. Fannie Farmeri have no idea604 tbsp butter.25 cup finely chopped onion.5 lb mushrooms1 tbsp flour2 cups chicken broth (or vegetarian mock chicken).5 cup light cream