5 oz. bacon, chopped
1/2 bunch broccoli, diced
1/2 med. onion, minced
3 3/4 c. chicken stock
3 c. half & half
4 oz. butter
1 c. flour
1/2 tsp. celery seed
3/4 c. white wine
1/2 tsp. Tabasco sauce
Fresh ground pepper & salt to taste

Saute bacon until slightly crisp. Add broccoli and onion; cook until tender. Add stock. Bring to a boil; reduce and simmer 5 minutes. While the stock simmers, cook the soup. Melt butter in skillet and work in flour. Cook, stirring until slightly brown. Whip roux into stock, use as much as you need for desired consistency. Mixture should be thick. Heat half and half and ladle into stock slowly, stirring. Add salt and pepper to taste. Add seasonings. Heat through. Add wine 10 minutes before serving. Makes 8 servings.