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8 slices bacon, cut into 1/2 inch crosswise pieces
1/2 cup chopped onion
1 (10 3/4 oz) can condensed tomato soup
1 (10 3/4 oz) can tomato bisque soup
1 1/2 soup cans water (16 oz - 2 cups)
Dash of pepper
1 cup shredded iceberg lettuce
Toasted Homemade Croutons, see below
In a medium saucepan over moderate heat,
stirring often, cook the bacon until browned.
Pour off all but 2 tablespoons of the drippings.
Gently cook onion in the 2 tablespoons drippings,
stirring often, until wilted.
Add bacon, soups, water and pepper; stirring often,
bring slowly to a boil. Add lettuce and simmer a
few minutes. Serve with croutons. Makes 1 1/4 quarts.
Croutons: In a small skillet, over low heat,
stirring constantly, heat 2 tablespoons of
mayonnaise. Add 1 1/2 cups small bread cubes and
stir until browned.
Source: Rome, Georgia - News-Tribune newspaper,
Wednesday, September 10, 1975
1/2 cup chopped onion
1 (10 3/4 oz) can condensed tomato soup
1 (10 3/4 oz) can tomato bisque soup
1 1/2 soup cans water (16 oz - 2 cups)
Dash of pepper
1 cup shredded iceberg lettuce
Toasted Homemade Croutons, see below
In a medium saucepan over moderate heat,
stirring often, cook the bacon until browned.
Pour off all but 2 tablespoons of the drippings.
Gently cook onion in the 2 tablespoons drippings,
stirring often, until wilted.
Add bacon, soups, water and pepper; stirring often,
bring slowly to a boil. Add lettuce and simmer a
few minutes. Serve with croutons. Makes 1 1/4 quarts.
Croutons: In a small skillet, over low heat,
stirring constantly, heat 2 tablespoons of
mayonnaise. Add 1 1/2 cups small bread cubes and
stir until browned.
Source: Rome, Georgia - News-Tribune newspaper,
Wednesday, September 10, 1975
