Mushroom Avocado Soup

Mushroom Avocado Soup Recipe:

Mushroom Avocado Soup

    3 tablespoons butter or margarine
    1 small onion, minced
    1 small celery rib and leaves, minced
    1 clove garlic, minced
    1 cup sliced fresh mushrooms
   1/2 teaspoon dried oregano, crumbled
   1/8 teaspoon cayenne pepper
   1/8 teaspoon salt
    2 dashes black pepper
    1 dash allspice
2 1/2 tablespoons all-purpose flour
    1 cup half-and-half
    2 cups chicken stock
    1 large avocado, peeled, seeded, and cubed
    2 teaspoons lemon juice
       fresh parsley or cilantro, chopped, for garnish

Over medium heat, saute onion, celery, and garlic in
butter for about 3 minutes. Add mushrooms and saute
for about 3 minutes more. While cooking, sprinkle the
mixture with the oregano, cayenne pepper, salt,
pepper, and allspice. Stir in well.

Sprinkle flour over mixture and cook, stirring, for 3
minutes, then gradually add the half-and-half and the
chicken stock. Stir and cook until thickened.

Toss the cubed avocado together with the lemon juice,
then mash about 2/3 of the avocado. Set aside
remaining unmashed, cubed avocado. With the heat on
low, stir the mashed avocado into the soup until well
mixed. Turn up heat to medium and reheat soup until
heated through, but do not boil.

Ladle soup into warmed bowls and garnish with
remaining avocado cubes and chopped parsley or
cilantro. Serve immediately.

Contributed by Sari