A perfect recipe for winter days: a warm mushroom soup, hot and creamy, delicately enriched by the avocado "cubetti".
Avocado is a very interesting fruit, with a high lipid content (and fortunately helps lower "bad" cholesterol), it is rich in vitamin A, B, C, E. K, potassium, magnesium, selenium, beta-carotene (and other).
If you have not yet tried the avocado as a warm dish, then you should not hesitate to do so. The rule is to add avocado to the end, when the soup is ready (do not boil).
You will discover a creamy taste, pleasant and smooth, that perfectly completes the mushroom soup, making your winter evenings more comfortable. You can also add sour cream.
-500 grams champignon mushrooms
-one celery root
-1 large or 2 small onions
-a clove of garlic
-100 ml sour cream (optional)
-one ripe avocado
-salt and pepper
Boil onion, carrot and celery.
Wash and peel mushrooms.
When vegetables are almost boiled, add mushrooms and garlic.
Let it boil over medium heat until mushrooms are boiled too.
Remove onion from soup and put the remaining vegetables in the food processor.
Mix well and pour the puree back into soup.
Add liquid sour cream and let boil another two or three.
Turn off heat and add chopped parsley into the soup.
Cut the avocado. Remove the avocado core. Cut one half of the avocado core into cubes (and sprinkle it with lemon juice) and the other one pass it with a fork, mix it with a little lemon juice and turn it into mashed avocado.
Mix the mashed avocado with the soup until it gets smooth.
Mix the rest of the puree with sour cream to use it as a final decoration.
Put the mushroom soup into bowls, add the avocado cubes and sprinkle some parsley.
If you want you can add the rest of the avocado and sour cream mix.
This soup gives you a feeling of comfort and relaxation….wonderful!