1/2 c. minced onion
1 c. finely chopped celery
3 tbsp. butter
2 c. water
2 cans cream of chicken soup
2 ripe avocados
Lemon slices

Saute the onion and celery in butter until the onion is transparent. Do not brown. Add water and simmer 10 minutes. Add the soup and bring to a boil. Peel and sieve or crush the avocados, saving a few slices. Add this puree to the soup and reheat. Soup may be served hot or cold. Serve garnished with avocado and lemon slices. Serves 6.