1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from skillet; crumble and set aside. Add mushrooms and shallots to bacon drippings in pan; saute 5 minutes or until the mushrooms are soft. Remove from pan; set aside. 2. Add potato and broth to pan; bring to a boil. Cover reduce heat, and simmer 12 minutes or until potato is very tender. Transfer potato mixture to a food processor; process until smooth. Return to pan. Add milk, mushroom mixture, sherry, salt, and pepper; cook over low heat 10 minutes or until thoroughly heated. Ladle soup into bowls; top with crumbled bacon. Yield: 4 serving (serving size: 1 1/4 cups). CALORIES 236 (13% from fat); FAT 3.5g (sat 1.5g, mono 1.2g, poly 0.4g); PROTEIN 13.2g; CARB 39.4g; FIBER 3.3g; CHOL 9mg; IRON 2.4mg; SODIUM 521mg; CALCIUM 177mg. WW- 4 points. Recipe by: Cooking Light Magazine, September 1997 Posted to EAT-LF Digest by aml@skypoint.com on Jul 19, 1999,