Lynette's Mushroom Soup

Mushroom Soup

2 lbs. sliced mushrooms

3 cups chicken broth

1 tsp dill weed

1 T butter

2 beef bouillon cubes

1/4 cup flour

1 small onion, chopped

1 cup cream, warmed

salt & pepper to taste

Saute 1 lb mushrooms and chopped onion in butter. Add flour, and chicken broth - stirring constantly. Add dill, bouillon cubes and salt and pepper. Simmer 20 minutes. Blend in blender until thick liquid. Return to heat, add warmed cream, and remaining 1 lb mushrooms that have been sauteed or steamed. Serve with a sprinkle of jack and Parmesan cheese and dill weed.