4 tbsp. butter
1 onion, peeled & finely chopped
1/2 lb. mushrooms, sliced
1/4 tsp. basil
5 tbsp. flour
5 c. hot chicken stock
1/4 c. hot light or heavy cream
Juice of 1/4 lemon
Pinch of celery seed
Dash of paprika
Salt & pepper

Heat butter in saucepan. When melted add onion and cook 5 minutes over medium heat. Add mushrooms, spices and lemon juice, mix well. Cover and cook 5 minutes over medium heat. Mix in flour and cook 2 minutes, uncovered over low heat. Pour in chicken stock and season; bring to a boil. Cook soup, uncovered 15 minutes over medium heat. Puree half of soup with cream in food processor. Sprinkle with paprika and serve with croutons. Makes 4 servings.