Prep 10 mins
Cook 45 mins
This recipe has been handed down from generation to generation in our family. Its an Italian recipe that we serve on special occasions. Our family tends to have this in the cold winter months, and as our Christmas meal. We also serve it for a great New Years meal. It's a great soup that is very rich.
- 1 (10 1/2 ounce) can anchovies
- 1 (2 ounce) can cream of mushroom soup
- 8 -10 garlic cloves
- 1⁄2 pint whipping cream
- 1 pint half-and-half
- 1⁄2 cup real butter (1 cube)
- This is a single batch. As our family is enormous, we will do triple or quad batches to feed everyone.
- Melt butter in a big pot.
- Saute garlic and anchovies. Anchovies should melt away. They add the salty taste to this dish.
- Add remaining ingredients, and cook on med-low for approximately 45 minutes.
- Do not let boil.
- Our family will buy french bread or your favorite Italian bread, cut into chunks, and dip it into the soup.
- We usually have a plate of veggies such as cauliflower, broccoli,celery, green peppers (sliced) and carrots to use for dipping.
- This is a very rich dish, and the veggies taste wonderful when dipped into the soup.
- I am not sure if it is classified as a soup, but we have made it as a main meal. It is a very filling meal too!
I have been eating Baugna Caulda since the late 50's when my Nonie made it. It should never ever never have cream of mushroom soup. That is not how to make it. Cream and butter only with the garlic and anchovies. No soup to try and stretch it. NEVER!!!!!
I grew up in a heavy Italian small town in Central Illinois. The recipe that was drilled into my head was anchoives, butter, garlic, and sometimes heavy cream. It is listed as a dip in food sites.
I love this recipe-----I would be interested to know your Italian last name-as this recipe has also been in my family as a tradition for many many years-maybe we are related!!