1 can cream of celery soup
1 can cream of chicken soup
2 c. milk
2/3 c. light cream
2/3 tsp. salt
1/2 tsp. pepper
1 ripe med. avocado, peeled & chopped
1/4 c. sliced pitted ripe olives
1/4 c. chopped pimiento

Combine soups, milk, cream, salt and pepper, heat to simmering over low heat, stirring occasionally. Stir in avocado, olives and pimiento, heat through. 6 servings (1 cup each).