Bagna Cauda

• 1 lb (.5 kg). butter
• 6 or more garlic bulbs, chopped fine
• 1 can flat anchovies
• 2 cups (475 ml) to 5 cups (1175 ml) heavy whipping cream
• 1 10 oz (280 grm). can cream of mushroom soup

1. Melt butter, anchovies,and garlic in large pan.
2. Saute until garlic and anchovies dissolve.
3. Add whipping cream and soup.
4. Cook on low heat stirring often until thick, approximately 4 to 5 hours.

butter, garlic, flat anchovies, heavy whipping cream, cream of mushroom soup

Taken from online-cookbook.com/goto/cook/rpage/00167B (may not work)