Creamy Mushroom Soup ~ with a “Kick”

Ingredients

• 0.3 pound bacon cut into pieces
• 1 quart mushrooms sliced
• 1 quart mushrooms sliced
• 8 servings cilantro leaves for garnish chopped
• 1 large clove garlic minced
• 0.5  juice of lime 
• 1  long pepper with seeds hot chopped
• 3 cups milk 
• 8 servings olive oil for drizzling
• 1 cup potatoes 
• 8 servings cheddar cheese shredded for garnish
• 0.5  onion sweet chopped
• 1 cup water your favorite (or bouillon)

Equipment

• frying pan
• pot

Directions

1. Heat a large saucepot with a drizzle of olive oil.
2. Place the garlic, long hot pepper, onion and mushrooms in the pot to saut until the onion is clear.Prepare the bacon on a heated griddle and let the bacon get nice and crispy. When the bacon is done set it aside.
3. Add the tablespoon of bouillon and the cups of water to the pot and simmer.
4. Add the cup of potato buds, stir and continue to simmer on low.
5. Add the cups of milk and simmer on low for a few more minutes.When the soup is ready to be served add the lime juice and stir. Top the soup with the bacon bits, cilantro and cheddar cheese.