Note: Fall has arrived in my neck of the woods. I’m so looking forward to all the soups, stews and beans cooking on the stove. Of course gotta have the home made bread baking in the oven.
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 oz.) chicken broth
1 pkg. (5 oz.) shredded Swiss cheese
3 tablespoons cornstarch
1/2 tsp. salt
1/2 tsp.pepper
3 tablespoons water
Green onion tops
In a soup kettle or pot, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels to drain, reserving 2 tablespoons drippings. Saute mushrooms, onions and garlic. Stir in cream and broth. Gradually stir in cheese until melted. In a small bowl, combine cornstarch, salt, pepper and water and blend until smooth. Stir into soup. Bring to a boil, cook and stir for 2 minutes or until soup has thickened. Garnish each bowl with bacon pieces and green onion tops…makes 2 quarts