Ozark Mushroom Soup

From the Pie Pantry in Belleville, Illinois as published in the St. Louis Post-Dispatch.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1⁄2 lb bacon, diced
• 1⁄4 cup butter
• 6  tablespoons flour
• 8  ounces mushrooms, sliced
• 2  celery ribs, diced
• 1  small onion, diced
• 1⁄3 cup butter
• 3  cups chicken broth
• 2  cups heavy cream
• 1⁄4 teaspoon  coarsely cracked black pepper

Directions

1. In a skillet, fry bacon until crisp; drain and set aside.
2. To make a roux, melt 1/4 cup butter in small skillet. Stir in flour until well combined. Remove from heat; set aside.
3. In a large pot or Dutch oven over medium-high heat, saute mushrooms, celery and onion in 1/3 cup butter until soft, about 6 minutes. Stir in chicken broth and cream. Bring to a boil. Whisk in the roux to thicken. Stir in bacon; season with pepper and serve.