Cream Of Golden Mushroom & Bacon Soup

• 2 Tablespoons Sweet Cream Butter
• 1 cup White Button Mushrooms, Cleaned And Sliced Thin
• 1/2 teaspoons Black Pepper
• 1/2 cups Milk
• 1/4 cups Light Cream
• 1 cup Low Sodium Vegetable Stock
• 2 cans (10 Oz. Size) Campbell's Golden Mushroom Soup
• 6 slices Crisp-cooked Bacon Cut Into Pieces
• Garnish With Homemade Croutons, Crackers

1. In a Dutch oven (or any large pot with lid) add butter and heat over medium heat. Once melted add white button mushroom slices and black pepper and saute for 4 minutes. Add milk, light cream, vegetable stock and the cans of golden mushroom soup and stir well. Place lid on pot and cook on medium low for 15 minutes stirring the soup often.
2. After 15 minutes add the bacon pieces, stir soup and allow it to cook 5 more minutes. Remove from heat and serve in individual bowls. We love to use homemade seasoned croutons on top of soup. Delicious and easy. I hope you enjoy!
3. Many years ago while scanning the Campbell's soup aisle in the grocery store I saw the golden mushroom soup. Having never tried it I thought it might go well baked with some chicken. As a newlywed I was always trying to create and tweak new recipes. The chicken came out great and I have been a fan of this canned soup ever since. I just add some additional ingredients to make it a bit more hearty. It's one of our favorite soups.

sweet cream butter, white button mushrooms, black pepper, milk, ubc, vegetable stock, campbells golden mushroom soup, bacon, crackers

Taken from tastykitchen.com/recipes/soups/cream-of-golden-mushroom-bacon-soup/ (may not work)