Avocado Cream with Chapiñones

This recipe comes from the website of PRAGOR, a co-op of avocado growers. We’ve tried our best to adapt it to United States measurements; let us know if you try it. You can see the original here: http://www.pragor.com/html/en-recipes.html

Ingredients:

• 3 large avocados
• 1/2 stick of butter
• 1 1/2 tablespoons cornstarch
• 1 can cream of mushroom (chapiñone) soup
• 2 Tbsp cream
• 1 Tbsp bouillon (about 2 cubes, or use Better Than Bouillon)
• 1 can evaporated milk
• 2 cups milk

Directions:

1. In a saucepan melt the butter. Add the cold cornstarch and stir over low heat until golden brown.
2. Blend the remaining ingredients and incorporate them into the butter.
3. Simmer for a few minutes.
4. Serve hot or cold.