Bavarian Cream Cheese Soup - cooking recipe

Ingredients

4 cups water
4 teaspoons bouillon, Superior Touch Better Better Than Bouillon Ham Base
1/2 cup sweet marsala wine
4 slices bacon, chopped
1 shallot, chopped
2 (8 ounce) packages light cream cheese
pepper

Preparation

In stock pot, put water, soup base, and Marsala wine over high heat to bring to a boil.
Chop bacon and cook in a separate pan until crisp and drain on paper towels.
Reserve bacon fat in another container.
In 3 Tbsp bacon fat, saute shallots.
Add cooked bacon and sauteed shallots to stock pot.
Bring back to boil and add the cream cheese.
With a whisk, stir soup over medium heat until cheese is incorporate and hot; do not boil.
Serve.