Cream of Avocado Soup

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3⁄4 cup milk
• 1 (10 3/4ounce) can  cream of chicken soup
• 1 (6 3/4ounce) 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.