Ozark Mushroom Soup

From the pie pantry in belleville, illinois as published in the st. Louis post-dispatch.

In a skillet , fry bacon until crisp.

Drain and set aside.

To make a roux , melt 1 / 4 cup butter in small skillet.

Stir in flour until well combined.

Remove from heat.

Set aside.

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.

bacon, butter, flour, mushrooms, celery ribs, onion, chicken broth, heavy cream, black pepper