6 c. fresh mushrooms, diced
1 3/4 c. onions, chopped fine
6 strips bacon, chopped fine
2 tbsp. oil
8 c. chicken stock (use McCormick's powdered chicken base)
6 cloves garlic, crushed
4 tsp. flour
1 tsp. thyme
1/4 tsp. marjoram
1 tsp. sage (rubbed)
1 1/2 tsp. rosemary, broken
1/4 tsp. dill weed (dried)
Black, white and red pepper to taste
Salt
2 c. heavy cream

Dice bacon into small pieces and fry with oil until crisp. Add onions and garlic. Cook and stir for 5 minutes and add mushrooms. Cook for 10 minutes. Add flour. Cook and stir, scraping bottom continuously for 5 minutes. Add stock. Bring to a boil and reduce heat. Add thyme, marjoram, sage, rosemary and dill. Simmer 45 minutes. Add salt and pepper and cream. Bring to a boil and reduce liquid. Yield: 8 servings.