Instructions: Peel and dice potatoes. Add to onions, celery and water in top of 2 1/4 quart double boiler. Heat to boiling over direct heat, cover, reduce heat and simmer for 10 minutes. Meanwhile pan-fry bacon. Drain on absorbent paper. Saute the mushrooms and green pepper in 1/4 cup of the bacon drippings for 5 minutes. Add this and remaining ingredients to the cooked vegetables and thin liquid. Reheat over boiling water. Stir gently to mix well. Serve piping hot garnished with bacon, broken in bits.

Makes 8 cups.

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