ngredients

• 10 strips Field Bacon, 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
• Minced fresh parsley, optional

Directions

1. 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, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in cream and broth; bring mixture to a simmer. Gradually stir in cheese until melted.
2. In a small bowl, combine 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 and if desired, parsley.