• For Soup:
  • 300 g fresh mushrooms
  • 50 g onions, chopped
  • 1-2 garlic clove, minced
  • 30 g butter
  • 2+1 tablespoon flour (separated)
  • 500 ml chicken (or vegetable) broth
  • 250 ml liquid cream
  • salt & pepper for seasoning
  • pinch of nutmeg
  • crispy bread croutons
  • For Basil Oil:
  • 80 g fresh basil leaves
  • 200 ml good virgin olive oil

Method:                                                                                                                                                    Cut the mushrooms into slices. Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft. Blend in 2 T. flour and stir. Add in the broth and heat until slightly thickened while stirring frequently. Stir cream with additional 1 T. flour. Add in cream to soup. Heat to thicken while stirring frequently. Using a stick blender, puree 2/3 of the mixture to make it creamy, but leaving small chunks of mushrooms still visible. Heat again and season to taste with salt, pepper and nutmeg. Pour soup onto plates or bowls. Top with croutons and drizzle basil oil over soup.

For Basil Oil:                                                                                                                                    Blanch basil in medium saucepan of boiling water for 10 seconds only, to maintain nice green color. Drain and rinse immediately under cold water. Pat basil dry with paper towels. Transfer to blender. Add oil; puree until smooth. Transfer to small bowl. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill. Let stand at room temperature for 30 minutes before using.)