1/2 c. wild rice
1/2 c. brown rice
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 can chicken broth
1 soup can water
1 grated or finely chopped onion
2 lg. grated carrots
1 lb. ground beef, browned & crumbled
1/4 lb. bacon, crisp & crumbled

Cook wild and brown rice in 3 cups water with 2 chicken bouillon cubes. While cooking the wild rice, cook the onion and carrot in about 1/2 to 3/4 cup of water until tender. Do not drain and add to the rest of the ingredients, adding the rice last. Heat together but do not drain. Season with salt and pepper to taste. Add water to your choice of thick or thin soup.