Avocado and Mushroom Soup
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 small white onion, sliced
1/2 cup mushroom caps, fresh
1 tablespoon celery leaves, minced
2 tablespoons butter
2 tablespoons flour
2 cups clear chicken broth
1 cup heavy cream
1 medium avocado, mashed to a paste
salt, to taste
white pepper, to taste

Preparation

1 Simmer onion in butter on low for 1-2 minutes. Add mushrooms and celery leaves and simmer about 2-3 minutes more. Stir in flour and blend well. 2 Very slowly add the cream and broth, stirring constantly. Slowly bring just to the boiling point and let simmer for 4 minutes, stirring constantly. Before serving, add the avocado, blending well, and bring back just to the boiling point again. Season and serve in warm soup bowls.