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.
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