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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from the 1975 Lubbock Christian University Associates cookbook. (The contributed is Mrs. A.G. Thornton) It sounds like a unique soup and I plan to try it soon. Ingredients:
3/4 cup milk |
1 (10 3/4 ounce) can cream of chicken soup |
1 (6 3/4 ounce) can tuna, drained |
1/8 teaspoon grated lemon peel |
1 dash pepper |
1/8 teaspoon salt |
1 dash ground nutmeg |
1 avocado |
Directions:
1. Mix milk, soup, tuna, lemon peel and seasonings in saucepan; heat but do not boil.
2. Peel avocado and remove pit.
3. Shred avocado into soup and heat.
4. Pour into serving bowls; garnish with lemon slices.
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