1 can cream of celery soup or 1 can cream of mushroom soup
1/4 c. mayonnaise
2 to 4 tbsp. water
2 to 3 tsp. lemon juice

Blend soup and mayonnaise. Add water and lemon juice. Heat. Stir occasionally. Makes about 1 1/2 cups. Use on fish, vegetables and to top open- faced sandwiches.