Cream Of Mushroom-Bacon Soup - cooking recipe

Ingredients

10 slices bacon, cooked and chopped coarsely
2 tablespoons butter
1/2 onion, minced
1 pint fresh mushrooms, sliced
1 1/2 cups heavy cream
1 1/2 cups water
2 cups chicken stock
1 teaspoon dried thyme
1 bay leaf
1 teaspoon table salt
1/2 teaspoon fresh ground black pepper
1/4 cup minced red bell pepper

Preparation

Melt butter in a 4 quart sauce pan over medium heat. Saute onion until softened, about 5 minutes. Add mushrooms and cook until onions are transparent, roughly 10 minutes.
Add thyme, bay leaf, salt, pepper, bacon, cream, water, and chicken stock and bring to boil. Reduce heat and simmer for 20-30 minutes.
Serve with finely diced red bell pepper as a garnish. Leftovers will last 1 week in the refrigerator.