Cream of Chicken Soup from Scratch

I have had it with Campbell's cream of chicken soup in the can! I can't stand the flavor, texture or smell of it. I made creamy white enchiladas a couple of months ago using cream of chicken soup, and I couldn't stand it. Each to his own though. It may not be worth it for you to make your own,but it certainly tastes better to make your own. I saw on pinterest, someone calling it "Cream of Crap" soup, I'm a believer. Instead of 15 ingredients in the can, when you make your own, there is only 4-5 at most. I made this for Hawaiian Haystacks, and it was delicious! This made 4 cups of soup. So you could scale this way down to fit the recipe you wanted.

 Cream of Chicken Soup from Scratch (4 cups) 

8 tbs butter
8 tbs flour
4 c chicken stock
3 c milk
1/2 c minced onion
juice of half a lemon

In a pot melt butter, add onions and let cook until onions are translucent. Add flour, and whisk for a minute, letting the flour cook. While whisking, slowly add the chicken stock, and milk, whisking the entire time so that you don't have any lumps. Cook, stirring constantly over medium low heat until thickened to desired consistency. Add lemon juice and pepper at the end.