Cream of Mushroom Soup

8 ounces fresh mushrooms
1/2 stick REAL butter
2 1/2 cups milk, heated
1/3 cup cream
1 tablespoon all-purpose flour
3/4 teaspoon salt
1 chicken bouillon cube, dissolved in 1/4 cup hot water
Grated onion to taste

Peel and finely chop mushrooms. Put half the butter into a skillet; melt, and add mushrooms. Cook for 15 minutes, stirring.

Melt remaining butter in saucepan. Blend in flour. Gradually add hot milk, stirring constantly. Add mushrooms and other ingredients. Bring to boiling point, but do not boil. Serve.