Preparation:
1. In a stock pot over medium-high heat, saut‚ bacon until crisp. Add carrots, green onions, mushrooms, and celery. Cook, uncovered, for 5 minutes. Add thyme, bay leaf, chicken broth, and water, bring to a boil. Reduce heat, cover and simmer for 50 minutes.
2. Remove bay leaf. Place soup in a food processor and process until smooth. Return mixture to pot over low heat. Add cream and salt and pepper to taste. Heat until warm. |
