1 c. uncooked wild rice
3 c. boiling water
2 strips bacon
1/4 c. chopped onions
3/4 c. sliced celery
1/2 c. sliced carrots
1 can (14 1/2 oz.) chicken broth
2 cans (10 3/4 oz.) cream of mushroom soup
2 soup cans milk
1 can (4 oz.) mushrooms (plus liquid)
1 tsp. seasoned salt
Pepper to taste

Combine rice and boiling water in large saucepan; simmer, covered, 50 to 60 minutes. Drain off excess liquid; set rice aside. Fry bacon until crisp; remove bacon and saute onion and celery and carrots in small amount of bacon fat. Combine broth, soups, milk, mushrooms, salt and pepper, reserved crumbled bacon, sauteed vegetables and wild rice. Simmer covered 1 hour.