Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 larges | Carrots; sliced into 1/4\" pieces |
| 1 small | Onion; chopped |
| 3 \N | Strips bacon |
| 2 tablespoons | Butter |
| 1 can | Cream of chicken soup |
recipe from my MIL Mary Nielsen Fry bacon, remove from pan. Drain off all but 2 Tbsp. bacon grease. Add onions and butter, saute until onions are soft. Add soup, stir until blended. Stir in carrots, simmer covered until tender, then add bacon that has been torn into pieces.
Posted to TNT Recipes Digest by Cindee Nielsen <mdn@...> on Apr 11, 1998