5 slices bacon -- chopped 1 pound carrots -- peeled and chopped 6 green onions -- chopped 1 cup chopped mushrooms 3 stalks celery -- chopped 2 sprigs fresh thyme 4 cups chicken broth 1 cup water 1 cup heavy cream salt and freshly ground pepper to taste (I add cracked black pepper, but I like it hot!)
1. In a stock pot over medium-high heat, sauté bacon until crisp. Add carrots, green onions, mushrooms, and celery. Cook, uncovered, for 5 minutes. Add thyme,chicken broth, and water, bring to a boil. Reduce heat, cover and simmer for 50 minutes.
2. Place soup in a food processor and process until smooth. Return mixture to pot over low heat. Add cream and salt and pepper to taste. Heat until warm.
P.S. You can leave out the bacon if you want and it still works out fine.