More Soup!

This is a homemade Cream of Mushroom & Spinach soup.

Start with a package of cubes pancetta and get it frying in a nice soup pot.  Add a large onion finely diced with 4 table spoons of butter and let it all cook until the onions are bright golden translucent and your hole homes smells like heaven!  Then add a pound of sliced mushrooms (mixed button and baby portobellos) and 1/2 a cup of water with a pinch of salt.  Cover and let simmer so the mushrooms cook down.  Add a package of frozen chopped spinach thawed.  Next add 2 cups of half and half with about 1/3 cup of flour that you whisk in so it won't lump.  Once you add the milk, you want to lower the temps and keep it just to a boil and then drop it back.

I served it with a little piece of cheddar and some oven baked zucchini chips.