Ingredients: Two 10-ounce bags of cleaned and trimmed spinach 3 slices bacon 1 tablespoon reserved bacon fat 1/2 cup minced onion 1 1/2 cups sliced white mushrooms 1/2 cup sliced shiitake mushrooms 1/4 cup sliced oyster mushrooms One 10-ounce can Campbell's Cream of Mushroom & Roasted Garlic Soup 1/2 cup heavy whipping cream 1/4 teaspoon ground nutmeg 1/8 teaspoon cayenne pepper 1/2 cup shredded mozzarella cheese Directions: 1. In a large saucepot, place spinach, cover and cook for 5 minutes until wilted. Place in strainer and allow liquid to drain pressing occasionally. Once it has cooled coarsely chop and set aside. 2. Cook bacon in a frying pan until crisp. Remove from pan allow to cool then crumble; set aside, reserving 1 tablespoon of bacon fat in pan. 3. Add onion and cook for 5 minutes. Add mushrooms and cook for an additional 5 minutes. 4. Stir in Campbell's Cream of Mushroom & Roasted Garlic Soup, heavy cream, nutmeg and cayenne pepper and simmer until cream sauce has formed (about 1 minute). 5. Stir in cooked spinach and cook until heated. Stir in cheese until melted. Yields 6 servings. Recipe compliments of Chef Patrick Mould.