Deliteful Mushroom Soup

This soup is so yummy you can eat it all and still have plenty of unused calories to indulge in a Deliteful desert.

10 ounces button mushrooms
Olive oil spray
1 small onion, finely chopped
1 tbsp. plain flour
1-3/4 cups vegetable stock
1-3/4 cups 1% milk or "ultra" skimmed milk
Pinch of dried basil
Salt and freshly ground black pepper
Fresh basil leaves or shredded parmesan or peccorino-romano cheese for garnish

Separate the mushroom caps from the stalks. Finely alice the caps and finely chop the stalks.
Spray a non-stick skillet with the olive oil spray. Add the onion, mushroom stalks and 1/2 to 3/4 or the sliced mushroom caps. Fry for about 1 - 2 minutes, stirring frequently, and then cover and sweat over a gentle heat for 6 - 7 minutes, stirring occasionally.
Stir in the flour and coook for about 1 minute. Gradually add stock and milk to make a smooth thin sauce. Add the basil and season with salt and pepper. Bring to a boil and then simmer, partly covered, for 15 minutes.
Cool slightly and then pour the soup into a food processor or blender and process until smooth. Spray another non-stick skillet with olive oil spray and fry the remaining mushrooms gently for 3 - 4 minutes until they are just tender.
Pour the soup into a clean saucepan and stir in the sliced mushrooms. Heat until very hot and adjust the seasonings . Garnish and serve.
Serves 4
Approximate calories for the entire recipe exclusive of cheese garnish, 295. Eat to your heart's content and have a piece of Deliteful Cheesecake for dessert.