4 cooked slices of bacon
4 c. mushrooms, sliced
1 c. onion, chopped
1 to 2 cloves minced garlic
1 tbsp. fresh parsley
6 c. chicken stock
3 c. broccoli flowerets
1 c. tomato, peeled and chopped
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
1 c. fresh spinach
2 tbsp. Parmesan

Cook 4 slices bacon, cut into 1 inch pieces until crisp. Add 4 cups sliced mushrooms 12 oz., 1 cup cooked onion and 1 to 2 cloves minced garlic, 1 tablespoon minced fresh parsley and cook for 5 minutes until onion is translucent. Add 6 cups chicken stock, 3 cups broccoli flowerets and stalks, 1 cup peeled seeded, chopped tomato, 1/2 teaspoon thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over moderate heat for 25 minutes. Add 1 cup washed, trimmed and coarsely chopped spinach and 2 tablespoons, Parmesan cheese. Cook 5 more minutes. Serves 6.