Bacon, spinach & mushroom soup

4 slices smoked bacon, minced
3 T. butter or margarine
1/2 C. minced onion
1 C. mushrooms, thinly sliced
1 C. packed minced fresh spinach
1/4 C. all-purpose flour
2 C. chicken broth or stock
2 C. half and half
1 C. whipping cream
Few drops of hot sauce
Pinch of ground white pepper
Pinch of nutmeg
Salt to taste

1. Cook bacon in heavy 4-qt stockpot over medium heat until crisp. Remove bacon, reserving drippings in pot. Drain bacon on paper towels. Add butter to bacon drippings in stockpot; add onion and cook, stirring constantly, 3 to 4 minutes or until tender. Add mushrooms, stirring constantly, 3 to 4 minutes; stir in flour and cook 2 to 3 minutes, stirring constantly.
2. Gradually add chicken broth, stirring with a wire whisk; add half and half and whipping cream, stirring constantly, just until mixture begins to simmer. Add spinach and seasonings, stirring well. Ladle into bowls and garnish with reserved bacon.