Finely chop celery and leeks. Wipe the mushrooms with a wet cloth and cut them into slices. Bacon cut into small cubes. Wash the potatoes with a brush and cut them in half. In a skillet with a thick bottom, fry the bacon until golden brown. Add butter and chopped vegetables. Cook over medium heat until golden. Add mushrooms to vegetables, cook for another 10 minutes, stirring. Add flour and mix.

Pour white wine over the vegetables, add thyme and cook until the wine is half evaporated. Pour in the broth, put in the potatoes, bay leaves, season with nutmeg and cook, covered, for 15 minutes. Season with salt, black pepper and cayenne pepper, add cream and honey. Bring to a boil, but do not boil. Remove from heat and serve.