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

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, celery and carrots in small amount of bacon grease. Combine broth, soups, milk, mushrooms, salt and pepper, reserved crumbled bacon, sauteed vegetables and wild rice. Simmer, covered, 1 hour. Yield: 8 servings.