Creamy Mushroom Soup

Directions

1. Clean the mushrooms and separate the caps from the stems. Finely chop both the stems and the caps.
2. In a medium-sized skillet over medium-high heat, add the oil and half the butter. Next add the onion, mushroom stalks and half the mushroom caps. Fry together for a few minutes, stirring constantly. Cover and allow to sit over low heat for about 6-8 minutes, stirring occasionally.
3. Stir in the flour and cook for about a minute. Slowly add the stock and the milk, to form a smooth, thin sauce. Add the basil and season with salt & pepper. Bring all to a boil then simmer, partly covered, for about 15 minutes.
4. Allow the mixture to cool slightly then add it to a food processor or blender. Puree until smooth. Melt the rest of the butter in a saute pan and fry the remaining mushrooms for about 4 minutes (until just tender).
5. Pour the soup into a saucepan and stir in the sauteed mushrooms. Heat until very hot and add the cream. Serve in individual bowls garnished with fresh basil leaves.