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1. Add olive oil to stockpot. Heat over medium heat.
2. Sauté mushrooms, chopped white onion, minced garlic until mushrooms begin to soften.
3. Stir in heavy whipping cream and chicken broth.
4. Stir in cheese in several batches, until melted.
5. Add cornstarch, cold water, salt, and pepper to small bowl. Stir until smooth.
6. Stir cornstarch mixture into soup.
7. Bring to a gentle boil. Simmer 2 minutes until thickened.
8. Serve in individual soup bowls. Garnish with bacon bits.
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