Instructions: Cut bacon up into 1/2 inch wide pieces. Fry in skillet until crisp. Remove bacon with a slotted spoon. Leave 4 Tablespoons bacon grease in skillet. Set remainder aside.

Add shallots, parsley, oregano, basil and garlic to skillet. Saute until shallot is limp. Add mushrooms, stir and cover. Cook over low heat for 5 minutes.

Remove lid and sprinkle with 2 Tablespoons flour. Stir through, then add the vermouth and milk. let simmer for 5 minutes.

To a stockpot add the chicken broth. Bring to a boil, then stir in the orzo.

Let simmer about 6 minutes. Check to see if cooked. Add contents of skillet and the fontina. Stir until melted. Add 1 1/2 cups additional water and the sour cream. Check for salt and add pepper to taste.

Nice addition: Sprinkle a few slivered chives and sliced almonds on each bowl as you serve it.

Time Management: The soup may be prepared up to the cooking of the orzo a day or two ahead and refrigerated. Complete up to adding the cheese and sour cream the morning before serving if desired. It is best if the cheese is added shortly before serving and the sour cream is added just before the end.

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