4 cups Brussels sprouts, halved
6 slices bacon, strips cut into 1/2-inch pieces
1 cup finely chopped onion
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 Place brussels sprouts in a saucepan and cover with water.
2 Bring to a boil and reduce heat.
3 Cover and simmer for 8 minutes or until crisp-tender.
4 Drain and keep warm.
5 In a skillet, cook bacon over medium heat until crisp.
6 Remove to paper towels and drain, reserving 2 tablespoons drippings.
7 Saute onion and mushrooms in the drippings for 3-5 minutes or until tender.
8 Add the broth, salt and pepper and bring to a boil.
9 Reduce heat, simmer, uncovered, for 3-4 minutes or until broth is reduced by half.
10 Stir in brussels sprouts and bacon.