Mushroom Soup

1 purple onion (any onion will do) shredded thinly in my food processor.

1-1/2 to 2 quarts of thinly sliced baby bella mushrooms (again any mushroom would work)

1 lb crumbled bacon

Milk

Salt and pepper to taste

Shredded Cheese

  1. Saute onion in butter (or the bacon grease from the bacon) in the soup pan.

  2. add the mushrooms to the onions and heat up.

  3. Cover with milk as much as you want. Bring almost to a boil and thicken

  4. Add a couple of handfuls of shredded swiss cheese and stir til melted. Or add cheese as a garnish on top.

Thickening:

  1. Put 2 cups of milk in a bowl and add 3/4-1 cup (this is for about a gal of soup) of white flour to the milk. Whisk until smooth and all the lumps are gone. Add into the hot soup a little at a time whisking all the while. The soup will thicken right before it boils. You don't want a milk soup to boil so turn off heat after it thickens.