Is it a Soup or a Sauce?

Bob had an older Ukrainian co-worker years ago that made a sauce that Bob loved. We have always called it "Mike's Perogy Sauce" but Bob has made it for 25 years so I think it is time for a name change. This sauce is actually a classic Polish mushroom soup. The only difference is as soup it is just a little thinner and usually it would be done with a variety of wild and rather earthy tasting mushrooms that are gathered in the fall and strung on twine and hung to dry. I have memories as a small child of going mushroom hunting with my Grandparents a few times. The dried mushrooms are then soaked overnight to soften when one is ready to make the soup

Bob's Perogy Sauce

1 package bacon chopped
1 1/2 cup onions chopped
4 cups sliced or chopped mushrooms
1 Tb Soy Sauce
1 clove Garlic or a tsp minced from a jar
4 small cans condensed cream of Mushroom soup

Fry bacon until crisp. Drain off the fat. Put bacon aside in a bowl. Saute the onion and garlic together until clear. You can use bacon fat if you choose. Also put the onions aside. Next saute the mushrooms until soft and lightly browned. In a sauce pan or slow cooker combine the condensed mushroom soup, bacon, mushrooms and onion mixture. Water it not necessary, but it can be added to change the consistency. Simmer for 4 hours on low heat or on the low setting of the slow cooker. This can be eaten immediately or you can refrigerate over night and heat before serving the next day. The flavor will develop more overnight.