Guacamole Soup (Home and Gardens Soups and Stews)

 

1        ½  C. chicken broth

1 C half & half or light cream (I used 1 C. of European Style yogurt)

1 large avocado (I used 1 ½ smaller ones)

2 Tbls. Salsa

1 Tbls. Snipped fresh cilantro or parsley

1 Tbls. Lemmon juice

1/8 C. thinly sliced green onions

S&P

Several dashes bottled hot pepper sauce

 

Put in blender and process.  Refrigerate and serve cold.

Garnish with lime wedges, sour cream (or yogurt), sliced green onion and chopped tomatoes.

 

 

 

Duxelles  (musrooms)

 

Makes about 1 C.

Keep refrigerated for about 1 week or freeze

 

3 TBLSP.. Butter or olive oil (I used a combo of both)

¼ C. minced shallots, scallions, or onions (I did onions because I didn’t have the others)

about 1 pound minced mushroom—(preferably an assortment even some dried)

S&P

¼ C. minced fresh parsley (I used dried)

 

1. Place butter/oil in large deep skillet and turn heat to medium.  As the foam begins to subside, stir in the shallots (whatever).  Cook, stirring occasionally, until they soften—3 to 5 min.
2. Stir in the mushrooms.  Cook, stirring until they have given up most of their liquid, about 10 min.  Turn the heat to low and continue to cook, stirring, until almost all the liquid has evaporated.  Season well, and then stir in parsley.  Use immediately or refrigerate or freeze.