Mushroom-Corn Soup
Recipe by: Bobbie Jo - Kentucky
Servings: 3
2 slices bacon
1 medium onion, chopped (about 1/2 cup)
1 can (8 ounces) cream-style corn
1 can (10 1/2 ounces) condensed cream of mushroom soup
1 soup can milk
In saucepan, fry bacon until crisp; remove and drain. Add onion to bacon drippings in saucepan; cook and stir until onion is tender. Stir in corn, soup and milk; heat through, stirring occasionally. Crumble bacon; sprinkle over each serving.
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