Instructions: With a soft cloth, wipe mushrooms clean. Chop them, stems included, then set aside.

In large frying pan, fry bacon until crisp. Drain on paper towels. Set aside.

Discard most of the bacon fat, leaving just enough to saute onion and bell pepper. Add potatoes, mushrooms, chicken broth, wine, salt and pepper. Bring to a simmer. Add vermouth. Cover, and simmer until potatoes are tender.

Five minutes before serving, add butter, half-and-half and bacon (reserving some bacon bits for garnish). Heat, but do not boil.

Serve immediately with a sprinkling of paprika and bacon bits.

This recipe yields 4 to 6 servings.

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