Creamy Bacon Mushroom Soup

• 10 Bacon strips, diced
• 1 pound Fresh Mushrooms
• 1 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
• 1/2 teaspoon Pepper
• 1/2 teaspoon Salt
• 3 tablespoons Water

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.