Cream of Mushroom Soup

Years ago we took a spring skiing trip to Colorado. At the base of the mountain was a little cafe that served the best mushroom soup I'd ever had. I think I had it every day for lunch, it was that good. When I got home I fooled around with the ingredients I could remember and this was the result.

Makes a big pot

4 cups chicken stock
2 cups veggie stock
2 cups low-fat milk
2 cups fat free half and half
6 slices of bacon cut into cubes
1 large onion, diced
3 cloves garlic, minced
2 teaspoons fresh thyme leaves
1/2 cup cornstarch
1 cup marsala wine
salt and pepper
4 10oz packages of sliced mushrooms
salt and pepper
juice of 1 lemon
1/4 cup worchestershire sauce

In a large stock pot add the bacon and begin to render over medium/ high heat. When the bacon is half cooked through and has released much of its fat, drain off the fat and return to the heat. Add the onion, garlic, thyme, salt and pepper. Stir to combine and cook until the onion has softened. Add the mushrooms and continue to cook for about 5 more minutes. Add the marsala and stock. Adjust seasoning and bring to a boil. Reduce the heat to a simmer. Let the soup cook for 30 minutes. Add the worchestershire sauce, half and half, and milk. Return to a boil. To thicken add the cornstarch to 1 cup of cold water. Stir until dissolved and add to the boiling pot. Stir until the soup thickens. Add the lemon juice just before serving.