Creamy Bacon Mushroom Soup

[horselover]

10 bacon strips, diced 1 lb. fresh mushrooms 1 onion chopped 3 garlic cloves, minced 1 quart heavy whipping cream 14 1/2 oz. can chicken broth 5 oz. shredded swiss chese 3 T. cornstarch 1/2 t. pepper 1/2 t. salt 3 T. water
In a large souppot cook bacon over med heat until crisp. Remove bacon to paper towels, drain, reserving 2 T. drippings. Saute mushrooms, onion,and garlic in drippings. Stir in cream and broth. Gradually stir in cheese until melted. In a small bowl combinesalt, pepper, cornstarch and water, until smooth. Stir into soup bring to a boil cook and stir 2 minutes until thickened. Garnish with bacon. Makes 2 quarts.