INGREDIENTS
4 strips
bacon
2 tbsps
butter
1 cup
leeks
1/2 cup
celery
8 ozs
chanterelles
1 tsp
fresh thyme
1
bay leaf
1 tbsp
flour
3/4 cup
dry white wine
4 cups
chicken stock
1 tsp
sea salt
1/4 tsp
black pepper
1/4 tsp
nutmeg
1/4 tsp
cayenne pepper
1 lb
yukon gold potatoes
1 cup
cream
1 tbsp
raw honey
1 tbsp
lemon juice