Wild Mushroom Chowder with Bacon and Leeks

Ingredients

• 4-6 strips of thick bacon, sliced into 1/4 inch strips
• 2 tablespoons Fustini's Butter olive oil
• 1 cup leeks, white and light green parts, thinly sliced
• 1/2 cup celery, finely chopped
• 8 oz Chanterelles (or other mushrooms) roughly chopped
• 1 teaspoon fresh thyme
• 1 Bay leaf
• 1 tablespoon flour (optional)
• 1/4 cup Fustini's Thyme balsamic
• 1/2 cup dry white wine
• 4 cups chicken stock
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• 1 lb baby Yukon gold potatoes, cut in half
• 1 cup cream
• 1 tablespoon honey
• 1 tablespoon freshly squeezed lemon juice

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