1/2 c. wild rice
1 lb. bacon
3 tbsp. bacon drippings
3/4 c. chopped celery
1 c. chopped green pepper
1 c. chopped onion
2 (14 1/2 oz.) cans ready-to-serve chicken broth
1 (4 oz.) can mushrooms
3 (10 3/4 oz.) cans cream of mushroom soup

Wash wild rice. Boil for 15 minutes and drain. Set aside. Fry bacon until crisp. Remove bacon and discard all but 3 tablespoons bacon drippings. Saute celery, onions and green pepper in drippings until onion is transparent. Put in a large kettle and add rice, broth, mushrooms, soup and diced bacon. Do not add salt.