Cream Of Avocado And Mushroom Soup

2 ripe, avocados

 16 ounces or two cups mushrooms chopped to desired size

 1 cup half and half

 1/4 cup milk

 3/4 stick. butter

 2 Tbsp flour

 1 clove garlic, minced

 3 Tbsp. chopped fresh basil

 salt and pepper to taste

     In a sauce pan, saute mushrooms in 1/2 stick of the butter on medium until just tender. Add the rest of the butter, flour and garlic stir for 1 minute. Add1/2 cup of the half and half lower heat to low, season and cover.

     While mushrooms are simmering , remove pits and flesh from avocados and dice to a size that will easily blend smooth in a blender. Add the avocado and the rest of the half and half plus the 1/4 milk into a blender and blend till smooth. The mushrooms should be just right by this point.

     Add the contents of the blender and the basil to the sauce pan stir well and taste for seasoning. Let simmer until desired thickness and flavor has been achieved. I like a creamy thickness for serving as a soup, or let it reduce more to make a great green bean casserole. Just make the classic with the French fried onions, just omit the can of mushroom soup. Heck if you went as far as to make your on soup. Make that casserole any ole way you please.