3 thick or 6 thin slices bacon
4 med. potatoes
2 lg. onions, chopped or 1 bunch green onions, chopped
1 qt. water
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. Accent
1 lg. bay leaf
2 tbsp. minced parsley
1 sm. can mushrooms

Cook bacon in water and other ingredients. Simmer until vegetables are tender. Add 1/2 stick butter, 1 quart milk and 1 small can mushrooms and juice. Bring to a boil. Serve with toasted French bread and green salad.