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City of Portland
Mushroom-Corn Soup A.K.A. Dads Soup

2 strips Bacon
1/2 cups Chopped Medium Onion (about 1 Medium-sized Onion)
1 can (10.75 Oz. Can) Cream Style Corn
1 can (10.75 Oz. Can) Campbell's Condensed Cream Of Mushroom Soup
1 can Milk, Use The Empty Soup Can To Measure (10.75 Oz. Can)


Yields 3 servings. 1. Fry bacon until crisp in a frying pan. 2. Remove to paper towels. Keep the drippings. 3. Add onion to bacon drippings in saucepan. 4. Cook and stir until onion is tender not brown. 5. Stir in corn, soup and milk. 6. Heat through, stirring occasionally. 7. Crumble bacon or cut with scissors. 8. Pour 1 cup soup into 3 soup bowls. 9. Sprinkle bacon on top of each. Note: This recipe is easily doubled, tripled, etc. Be careful to cook on low heat and stir so that it wont stick to bottom.

Source: tastykitchen.com