Ingredients:

• 10 Bacon Strips, diced, cooked crisp, and drained
• 1 tablespoon Extra Virgin Olive Oil
• 1 pound Fresh Mushrooms
• 1 medium White Onion, chopped
• 3 Garlic Cloves, minced
• 1 quart Heavy Whipping Cream
• 1 (14-1/2 ounces) can Chicken Broth
• 5 ounces shredded Swiss Cheese
• 3 tablespoons Cornstarch
• 3 tablespoons Cold Water
• 1/2 teaspoon Fresh Ground Black Pepper
• 1/2 teaspoon Coarse Salt

Method:

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