Cream of Mushroom Soup

From the kitchen of Dawn Corbin
Inspired by this recipe
Ingredients
8 oz. Mushrooms
Clean, remove stems and reserve stems
Slice caps

½ c. onions chopped
3 tbs. Butter
Ingredients
3 tbs. margarine
3 tbs. flour
1 – 14 oz. can Chicken broth or stock
Salt & pepper to taste
Pinch of garlic powder

Directions
Melt butter in a saucepan, fry the sliced mushroom caps, till they start to get a nice color. Remove the mushrooms to a small bowl leaving as much of the fat in the pan as possible. In the remaining fat, fry the stem pieces and onions till tender.
Original directions: Add flour and stir till it is well blended pour in stock slowly blending as you add it, bring to boil stirring constantly. Simmer on low heat for about 20 minutes. Cool mixture, puree in blender.
What I did: (to save time I did not add all the stock at once, once ½ of it was blended in, I put this and the rest of the stock on the blender and pureed it then simmered it the 20 minutes) This way I didn’t have to wait for it to cool to put it into the Blender.
Put in a saucepan then add milk, salt & pepper, garlic powder. Heat stirring to blend in milk, simmer 10 minutes, before serving put the sliced mushrooms back in and stir. I did not use lemon juice.