German Corn And Mushroom Soup - cooking recipe

Ingredients

1 can cream of mushroom soup
1 can cream-style corn
4 slices bacon
1 medium-size onion
1 1/2 c. rich milk
1 tsp. minced parsley
dash of ground pepper
salt to taste
3 Tbsp. butter
1/2 lb. mushrooms (fresh)

Preparation

Fry the bacon until crisp and then crumble into pieces.
Fry onion in bacon drippings.
Melt 3 tablespoons butter in heavy skillet.
Dice mushrooms into this and cook for five minutes over low fire.
Put all ingredients into a kettle and heat, stirring constantly.
When very hot, remove from fire.
Put aside to cool and then reheat before serving.
This soup tastes much better if prepared in advance and then reheated.