Avocado is a fantastic ingredient to use in soup recipes because it is great for vegetarians and vegans and it has a nutty, creamy flavor. Some avocado soup recipes are based on chicken broth but not all of them. Perhaps you have never tried an avocado soup recipe before but avocado soup recipes do taste wonderful.You can blend avocados, which are also knows as alligator pears or butter pears, in a food processor or blender to a smooth creaminess for use in soups. Haas avocados, which are the ones with a bumpy skin, are the best to use for avocado soup recipes because of their superior flavor.

Avocado is also used to make famous Mexican recipes such as guacamole and several well known Mexican salad recipes, like seven layer salad. It can either be blended into a puree or chopped. You can also make recipes like shrimp cocktail with avocado, either by slicing the avocado finely or filling the hollow in the avocado with shrimp cocktail.Avocado is used in sushi recipes, including California rolls, and it is also used to make milkshakes in Indonesia, Vietnam, South India, and Brazil. Avocados are served in salads or soups, mixed into white rice or as an accompaniment to meat or chicken in Central America and Mexico.

Avocados are high in vitamin B6, vitamin C, vitamin K, dietary fiber, copper, and folate. There is more potassium in an avocado than in a banana, which might surprise you.It is true that avocados do contain cholesterol and fat, but a little now and then does not do any harm, as long as you eat a balanced diet. Avocados are creamy and rich and it is little wonder that many people adore them.

exy Stuffed Mushrooms
Rich, easy and delicious
Ingredients:
Container of whole button mushrooms
Bread Crumbs
1 Teaspoon minced garlic
4 Tablespoons Butter
1/4 cup Parmesan Cheese

Preheat oven to 350F. Then, remove stems from mushrooms and keep caps intact. Saute caps in 2 tablespoons of butter until they soften up some. Take out of pan and place in shallow Pyrex casserole dish open end up. Mince mushroom stems and saute in pan with 2 tablespoons of butter and garlic. Add bread crumbs and mix with mushrooms and butter. Saute until butter has mixed well with mushrooms and bread crumbs. Turn off heat and mix in Parmesan cheese. Spoon mixture into mushroom caps and sprinkle additional Parmesan cheese on top of mushrooms. Bake for 20 minutes until piping hot and cheese has melted.

Main Course:
Exotic Asian Stir-Fried Steak and Noodles
Not too spicy, super-easy and quick
Ingredients:
1 package wide rice noodles
1/4 cup hoisin sauce
3 tablespoons soy sauce
1 teaspoon Asian spice
2 tablespoons onion, chopped
1 (1-pound) flank steak, trimmed and sliced into 1/4-inch strips
2 teaspoons vegetable oil
2 teaspoons minced garlic
2 medium tomatoes, each cut into 6 wedges
2 green onions, cut into 2-inch pieces
1 tablespoon chopped fresh basil
Cook noodles according to package directions.
While noodles cook, combine hoisin sauce, soy sauce, Asian spice and steak in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add chopped onions and garlic; saute 30 seconds. Add beef mixture; cook 5 minutes, stirring frequently. Stir in tomato wedges, green onion pieces, and chopped basil; cook 2 minutes, stirring occasionally.

Most root veggies keep for up to two weeks and should be stored in plastic bags. You can leave the skin on young carrots or turnips but you should peel bigger or older ones because the skin will be bitter.

When you are using these vegetables to make a soup or stew, feel free to mix and match. All root vegetables complement each other’s flavors, which is why root vegetable pairings like potato and carrot, turnip and rutabaga or onion and garlic are used so often in recipes.

This soup is richly flavored, filling, and easy to make. If you have never tasted a root vegetable soup before, you are in for a real treat. A lot of people have tried famous soup recipes like French onion soup or minestrone soup but have not made root vegetable soup.

You might like to try turnip or rutabaga instead of the carrots, for a different flavor. Diced potato or yam works nicely also.This might be a basic soup but it is a real winter warmer and ideal for the whole family. Serve this vegetable soup with thick slabs of buttered bread. This recipe makes enough to serve four people.

Peel the carrots and parsnips and slice them into 1/3 inch thick disks. Finely chop the celery and onion and crush the garlic. Put the oil in a big pan and heat it over a medium heat. Add the celery and onion and fry them for 3 minutes. Add the crushed garlic and the spices.Cook the mixture for 20 seconds over a high heat, stirring it all the time. Add the broth, parsnips, and carrots. Add salt and pepper to taste and bring the soup to the boil. Simmer it until the vegetables are soft, and then puree it in a blender in batches, until the soup is the consistency you like. You can leave it a bit chunky if you prefer. Serve the soup hot.