6 cups chicken stock
5 slices bacon, chopped
1 1/2 pounds carrots, coarse chopped
1/2 cup green onions with tops, chopped
1/2 pound fresh mushrooms, chopped
1 cup celery with leaves, chopped
1/8 teaspoon dry thyme
1 bay leaf
1 cup half-and-half
Sauté bacon in heavy saucepan until crisp. Stir in vegetables. Stir frequently until wilted. Cover and simmer for 10 to 15 minutes.
Uncover, stir in chicken stock, thyme and bay leaf. Simmer covered for 1 hour.
Remove from heat. Remove bay leaf.
Puree soup in blender. Return to saucepan; add half and half. Reheat, but DO NOT boil.
Serve garnished with chopped green onions.