4 tbsp. butter
1 onion, finely chopped
1/2 lb. mushrooms, cleaned, thinly sliced
1/4 tsp. basil
Dash paprika
5 tbsp. flour
5 c. hot chicken stock
1/4 c. hot light cream
1/4 c. lemon juice
Pinch celery seed
Dash of salt & pepper

Heat butter in saucepan. When hot, add onion, cover and cook 4 minutes over medium heat. Add mushrooms, spices and lemon juice; mix well. Cover and cook 4 minutes over medium high heat. Mix in flour and cook 1 minute, uncovered, over low heat. Pour in chicken stock and season; bring to boil. Cook soup, uncovered, 12 minutes over medium heat. Puree soup with cream in food processor. Sprinkle with paprika and serve with croutons. 4 servings.