3 slices bacon, sliced into pieces
1 med. onion, sliced
3 celery stalks, thinly sliced
4 oz. mushrooms, sliced
2 tbsp. flour
1/2 tsp. dry mustard
1/4 tsp. dried rosemary leaves
1 c. cooked rice
2 (13 1/4 oz.) cans chicken broth
1 c. half and half
1 can (15 oz.) salmon, drained and flaked or 1 salmon fillet cut into chunks, boned and skin off

In a large saucepan, cook bacon until crisp, drain on towel, reserving fat in pan. Cook and stir onion, celery and mushrooms in bacon fat until celery is tender. Stir in flour, mustard and rosemary. Cook over low heat, stirring constantly until bubbly. Remove from heat.

Stir in broth and rice. Heat up to boiling, then reduce heat. Cover and simmer 10 minutes. Put in bacon, half and half and salmon. Heat until hot, stirring occasionally. Serve with rolls or muffins.