5 oz. chopped bacon
1/2 bunch broccoli, diced
1/2 med. onion, minced
3 3/4 c. chicken stock
3 c. half and 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 and 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 roux. Melt butter in a skillet and work in the 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.