Melt butter in top of double boiler, using direct heat. Add onions and cook until soft. Chop mushrooms very fine. Add mushrooms to pan and cook slowly for 10 minutes, stirring occasionaly. Remove from stove, add flour, blend well and return pan to heat and boil for a minute. Add consomme slowly and bring to a boil. Season to taste with salt and pepper. Add lemon juice and place pan over bottom of double boiler filled with simmering water. Cook for 30 minutes, add cream and wine. Adjust seasoning and cook until hot. Ladle soup into bowls and garnish with parsley.

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These soup recipes are a collection of recipes that I have gathered over the years. If I can remember where I got the recipe from I will try and credit the source. This one is lois b from st paul's cookbook. Many origins of these side dishes salad recipes are unknown.