Ingredients
10 bacon strips, diced
1 pound sliced fresh mushrooms
1 medium onion, chopped
3 garlic cloves, minced
1 quart heavy whipping cream
1 can (14-1/2 ounces) chicken broth
1-1/4 cups shredded Swiss cheese
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons cold water
Directions
In a large saucepan, cook bacon over medium heat until crisp. Using a
slotted spoon, remove to paper towels; drain, reserving 2
tablespoons drippings. In the drippings, saute mushrooms and onion
until tender. Add garlic; cook 1 minute longer. Stir in cream and
broth. Gradually stir in cheese until melted.
In a small bowl, combine the cornstarch, salt, pepper and water until
smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes
or until thickened. Garnish with bacon.
Yield: 8 servings (2
quarts).
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