|
Cook bacon in heavy 4-qt stockpot over medium heat until crisp. Remove bacon, reserving drippings in pot.
Drain bacon on paper towels. Add butter to bacon drippings in stockpot; add onion and cook, stirring constantly,
3 to 4 minutes or until tender. Add mushrooms, stirring constantly, 3 to 4 minutes; stir in flour and
cook 2 to 3 minutes, stirring constantly.
Gradually add chicken broth, stirring with a wire whisk; add half and half and whipping cream, stirring
constantly, just until mixture begins to simmer. Add spinach and seasonings, stirring well. Ladle into
bowls and garnish with reserved bacon. Yield: 6 - 8 servings
|