Mushroom Bacon Swiss Soup (Printable Version)

# What You’ll Need:

01 - Shredded Swiss cheese for topping.
02 - Some cooked bacon for finishing.
03 - 4 teaspoons mayo.
04 - 4 little burger buns.
05 - 1/4 teaspoon black pepper.
06 - 1 teaspoon salt.
07 - 1 teaspoon steak blend.
08 - A 28-ounce can of fire-roasted diced tomatoes.
09 - 2 cups beef broth.
10 - 16 ounces of fresh mushrooms, sliced up.
11 - 1 teaspoon garlic powder.
12 - 1 medium onion, chopped up.
13 - A pound of extra-lean ground beef.
14 - 1 teaspoon chopped fresh garlic.

# Steps To Make It:

01 - Put those toasted buns out with your soup.
02 - Throw on some bacon and a handful of Swiss right before you eat.
03 - Ladle the hot soup into your bowls.
04 - Split the buns, add garlic mayo, toast five minutes until they're a gorgeous golden.
05 - Stir garlic powder into your mayonnaise.
06 - Let it boil, bring the heat down, and just let it bubble for about fifteen minutes.
07 - Sprinkle in salt, steak spice, and a bit of black pepper.
08 - Splash in the tomatoes and beef broth.
09 - Stir in mushrooms, let them get soft and brown.
10 - Toss in onion and garlic. Wait until onion gets see-through.
11 - In a big pot, cook up the ground beef till it's all browned.
12 - Crank your oven up to 400 degrees F.

# Extra Notes:

01 - Stir in some cream if you want it extra smooth.
02 - Will keep in the fridge about three days.
03 - Warm it up gently when reheating.

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