Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  butter
  1              large  onion -- peeled & finely
                        chopped
     1/2         pound  mushrooms -- cleaned and thinly
                        sliced
     1/4      teaspoon  basil
  5        tablespoons  flour
  5               cups  chicken stock -- hot
     1/4           cup  light cream -- hot
     1/4         small  lemon -- juiced
  1              pinch  celery seeds
  1               dash  paprika
                        salt and pepper to taste

Preparation:

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 minutes, 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.

Nutritional Information:

219 Calories (kcal); 15g Total Fat; (64% calories from fat); 4g Protein; 15g Carbohydrate; 41mg Cholesterol; 2810mg Sodium