Instructions: In a large kettle, bring first eight ingredients to a boil. Reduce heat and simmer for 1-1/2 to 2 hours or until Vegetables are soft. Remove from the heat and cool slightly; discard spice bag. Press mixture through a food mill; return juice to kettle. In a small saucepan over medium heat, melt butter. Add flour and cook, stirring, until browned and bubbly; stir into soup. Add bacon and heat through. Top individual servings with a dollop of whipped cream and sprinkle with almonds.

Yield:8-10 servings (2-1/2 qts.)

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