Cream of Jalapeno Soup

Source: Mommy Stone

• 1 1/2 tbs butter
• 5 jalapeno peppers, stemmed and seeded
• 3/4 cup onion, finely choppped (red, green, whatever)
• 3 cloves garlic, minced
• 1 avocado, peeled and diced
• 2 cups tomatoes, diced
• 2 cans "Healthy Request" mushroom soup, reconstituted
• 1 bunch cilantro, stemmed and chopped
• salt to taste

Mince the jalapenos and set aside. In a large, heavy saucepan, heat the butter over medium heat. Add the jalapenos, onions, and garlic and saute, stirring, until the vegetables are soft.

Remove the pan from the heat and stir in the avocados, tomatoes, and mushroom soup. Lower the temperature and return the pan to the heat, watching and stirring. Bring the soup slowly to just below boiling. Cook for about 30 minutes to blend the flavors. Stir frequently to prevent sticking or scorching.

Season with salt and pepper. Just before serving stir the chopped cilantro leaves into the soup, reserving some for garnish. Ladle soup into bowls and garnish with remaining cilantro.