Homemade Creamy Mushroom Soup

Our 'spring' weather has had many 'wintery' days that are just perfect for making you want to stay inside, build a fire and have a bowl of hot soup.  A few months ago, my dad made this soup and after a sip, it was something I had to make-tastes nothing like the stuff in a can(I've tried that).  Anyhow, I came home and made a bunch of it and put it in the freezer. I've used it for recipes that called for cream of mushroom soup too and its just nice for a hot bowl of creamy soup!!  Jessie and I love it-Bryan and Marisa not so much but I remind them how good mushrooms are for the immune system and they gobble it up-NOT! 

   So, a little over a week ago, Jessie came down with strep throat-not sure where she got it but she got it; anyhow, it was a 'soupy' kind of day and her being sick made it all the more reason to make soup. I thought I should share the recipe.
   Melt 1/2 cube of butter in a med. to lrg pot
   Cut up 1 cup of fresh mushrooms and 1 med. onion. Put them in the pot with the butter and cook until onions are soft.

  Blend in 4 tbsp of flour......

 and 3 cups of chicken broth stirring constantly. Add 1tsp of salt and 1/2tsp of pepper, reduce heat and simmer for 5 min.

 Slowly stir in 1 cup of whipping cream and mix well.  Continue to cook of low heat until hot.  Sprinkle with sliced mushrooms on top and serve hot; or you can let it cool and put it in freezer safe containers to have for later.

  I think this recipe lends itself for 'tweaks' like adding bacon or ham or something but I haven't tried that yet.