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Directions
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. Add garlic; cook 1 minute longer. Stir in cream and broth. Gradually stir in cheese until melted.
In a small bowl, combine the 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. Yield- 8 servings (2 quarts).
Nutritional Facts 1 cup equals 592 calories, 56 g fat (33 g saturated fat), 193 mg cholesterol, 649 mg sodium, 12 g carbohydrate, 1 g fiber, 13 g protein.
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