In a soup kettle or 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, sauté mushrooms, onion and garlic. Stir in cream and broth. 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 2 minutes or until thickened. Garnish with bacon.
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 322 (83%)|
|Amt Per Serving||% DV|
|Total Fat 35.7g||48 %|
|Saturated Fat 19.8g||99 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 110.4mg||34 %|
|Sodium 355.7mg||12 %|
|Potassium 368.9mg||10 %|
|Total Carbohydrate 9.1g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 7.4g|
|Protein 10.8g||15 %|
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Calories per serving: 390
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