Mushroom Soup

[chief_cook2]

1 large onion
1 1/2 quarts milk
1/2 cup butter
1/2 cup flour
salt, pepper
1 pound fresh mushrooms
Peel Onion and chop it. Put milk in a 3qt. sauce pan and cook over medium heat to scald. Heat butter. Add onion and cook until translucent.

Add flour and cook for 2 to 3 minutes, stirring once or twice. Remove from heat, whisk in half the milk. Whisk until smooth. Add the rest of the milk, whisking until smooth. Return to heat and bring to a boil, stirring constantly. Turn down to a simmer, add salt and pepper.

While the milk mixture cooks, wash the mushrooms, pat dry, and chop them into 1/4 inch pieces. Add mushrooms to the simmering milk sauce and simmer for another 15 minutes. Using a slotted spoon reserve a 1/4 cup of mushrooms.

In a blender Puree' the 1/4 cup mushrooms. Put the pureed mushrooms in a soup tureen and pour the hot soup over them. serve hot.