Ingredients
- 1 can (10½ ounces) condensed cream of celery soup
- 1 can (10½ ounces) condensed cream of chicken soup
- 2 cups milk
- ⅔ cup light cream (20%)
- ¾ teaspoon salt
- ⅛ teaspoon pepper
- 1 ripe medium avacado, peeled and chopped (about ¾ cup)
- ¼ cup sliced pitted ripe olives
- ¼ cup chopped pimiento
Directions
- Combine soups, milk, cream, salt and pepper; heat to simmering over low heat, stirring occasionally.
- Stir in avocado, olives and pimiento; heat through.