Mushroom Chowder

Ingredients

• 1/2 pound bacon; chopped

• 2 tablespoons butter

• 1/2 cup chopped celery

• 1 leek; chopped

• 16 oz baby Bella mushrooms; chopped

• Thyme leaves

• 1 bay leaf

• Salt, pepper, and cayenne

• 3/4 cup white wine

• 4 cups chicken broth

• 1 pound Yukon gold potatoes; chopped

• 1 cup heavy cream

Directions

1. In a large Dutch oven or soup pot, add the bacon. Cook for 8-10 minutes or until crispy.

2. Add the butter, celery, and leeks. Cook until celery has softened for about 3 minutes. Add the mushrooms, thyme, and bay leaf. Season with salt, pepper, and cayenne. Cook for 5-7 minutes or until mushrooms have caramelized.

3. Add the wine to deglaze the pot. Cook until liquid has reduced by half. Add the chicken broth and the potatoes. Bring to a boil then reduce heat and simmer for about 15 minutes. Add the heavy cream and serve topped with additional thyme leaves.