1 c. uncooked wild rice, washed
3 c. water
Salt to taste
1 med. onion, chopped
1/4 green pepper, chopped
4 oz. fresh mushrooms, sliced
2 tbsp. butter
2 c. water
1 qt. milk
2 cans cream of potato soup
1 lb. Velveeta cheese, cubed
10 strips bacon, cooked and crumbled

Combine wild rice, 3 cups water and salt. Cook 1 hour covered, then 5 minutes, uncovered. Saute onion, green pepper and mushrooms in butter until tender. Add water, milk and soup. Simmer on medium heat. When hot add cheese. When mixture becomes creamy add cooked wild rice and bacon slivered carrots and broccoli maybe added for color. Do not boil once cheese has been added. Makes a large batch.