Instructions: 1/2 Cup Fresh mushroom - caps only 1 tablespoon Minced celery leaves - leave please 2 tablespoons Butter 2 tablespoons Flour 2 cups Clear chicklen broth 1 cup Heavy cream 1 medium Avocadoes - mashed to paste Salt and white pepper to - taste

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.

Add,VERY SLOWLY, the cream and broth being sure to stir constantly. Slowly Bring just to the boiling point and, stirring constantly, let simmer for 4 minutes. Before serving, add the avocado, blending well, and bring back just to the boiling point again. Season and serve in warm soup bowls.

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