Cook the bacon in a medium saucepan on medium-high heat until close to crispy; do not drain the fat.

Add your diced onion and sautee till translucent, approximately 3 minutes.

Add the sliced mushrooms, stir and cook for two minutes or until softened.

Add the flour and stir the mixture frequently for approximately 2 minutes, until lightly browned.

Stir in the chicken stock and bring to a simmer.

Lower the heat and add the cream. Lightly simmer until thickened, stirring frequently.

Season with salt and pepper to taste.