Creamy Bacon Mushroom Soup

 A year ago Strong Heart started several logs of mushrooms.  We didn't really expect to harvest any at all this year, especially with the dry start we had to our summer.  While the harvest hasn't been huge, we have been able to enjoy several late summer and autumn.  When I saw this recipe for Creamy Bacon Mushroom Soup I decided to give it a try.  It was SO good that I wanted to share it here in case anyone else enjoys mushrooms and would like to try it.

Creamy Bacon Mushroom Soup

Photo courtesy of Taste of Home

10 bacon strips, diced

1 pound sliced fresh mushrooms

1 medium onion, chopped

3 garlic cloves, minced

1 quart heavy whipping cream

1 can (14.5 oz.) 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

In a large saucepan, cook bacon over medium heat until crisp.  Using a slotted spoon, remove to papertowels; 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.

In a small bowl, combine cornstarch, salt, pepper and water until smooth.  Stir into soup.  Bring to a boil; cook and stir for about 2 minutes or until thickened.  Garnish with bacon and, if desired, parsley.