5 slices bacon chopped

1 pound carrots peeled and chopped

6 green onions chopped

1 cup chopped mushrooms

3 stalks celery chopped

2 sprigs fresh thyme

1 bay leaf

4 cups chicken broth

1 cup water

1 cup heavy cream

salt and freshly ground pepper

1. In a stock pot over medium high heat, saute 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.