Forrest Mushroom Chowder

• 4 slices bacon
• 1 small sweet Spanish onion, sliced
• 3/4 lb. cultivated mushrooms (use oyster, shiitake caps, portobello or cremini) or wild mushrooms (use chanterelle)
• 2 c. half and half, cleaned and sliced (1 pt.)
• 4 small baking potatoes, peeled and diced
• 3 Tbsp. all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. dried thyme leaves
• 2 (13 3/4 or 14 1/2 oz.) cans chicken broth
• chopped fresh chervil or chives (optional)

1. In a 5-quart kettle or Dutch oven, cook bacon until crisp. Drain on paper towels, crumble and set aside.
2. In bacon drippings, saute onion and mushrooms until tender, stirring occasionally. Stir in potatoes, flour, salt and thyme until well blended. Gradually stir in broth and heat to boiling, stirring constantly. Cover and simmer chowder over low heat until potatoes are tender, about 15 minutes.
3. Stir in half and half; heat through and ladle into soup bowls.
4. Sprinkle each serving with some crumbled bacon and chervil or chives, if desired.
5. Serve immediately.

bacon, sweet spanish onion, mushrooms, baking potatoes, flour, salt, thyme, chicken broth, fresh chervil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=855639 (may not work)