1 can cream of celery soup
1 can cream of chicken soup
2 c. milk
2/3 c. light cream (20%)
3/4 tsp. salt
1/8 tsp. pepper
1 ripe med. avocados, peeled & chopped (about 3/4 c.)
1/4 c. sliced pitted ripe olives
1/4 c. chopped pimento

Combine soups, milk, cream, salt and pepper. Heat to simmering over low heat stirring occasionally. Stir in avocado, olives and pimento. Heat through and serve. Makes 6 servings, 1 cup each.