Cream of Mushroom Soup

Preparation

Remove the mushroom caps from the stems. Slice the caps and finely chop the stems.

Heat the oil and half of the butter in a heavy pan and add the onion, mushroom stems, and about ¾ of the caps.

Cook for 1-2 minutes, stirring regularly, cover the pan and let everything simmer over low heat for 6-7 minutes, stirring occasionally.

Stir in the flour and cook for about 1 more minute. Gradually add the stock and milk until a smooth sauce forms.

Add the basil and season to taste.

Bring to a boil, partially cover the pan, and let everything simmer gently for 15 minutes.

Let the soup cool slightly, then pour it into the blender and blend until smooth.

Melt the remaining butter in a frying pan and gently cook the remaining mushroom caps for 3-4 minutes until they start to soften.

Pour the soup into a clean pan and stir in the fried mushrooms.

Add cream if desired and sprinkle with basil leaves.