1 (10 1/2 oz.) can condensed cream of mushroom soup
1/4 c. light cream
1/4 c. California Chablis or other white table wine
1/2 c. grated American cheese
5 or 6 slices crisp cooked bacon
Waffles

In saucepan blend together until smooth mushroom soup, cream and wine. Add cheese and heat slowly until cheese melts and mixture is well blended. Add bacon, crumbled into large pieces; heat a few minutes longer. Serve over hot waffles.