1/2 c. wild rice, cooked in 1 1/2 c. water
2/3 lbs. bacon, chopped in sm. pieces
3/4 c. each onion & celery
1/3 c. green pepper, chopped
3 (10 1/2 oz.) cans cream of mushroom soup
Fill 2 cans with chicken broth
1 tbsp. cooking sherry

Brown bacon until crisp. Do not drain. Add onions, celery and green pepper. Saute until onions are clear. Add 1 can water and simmer until vegetables are tender. In another kettle combine soup and broth. Whip until smooth. Add cooked rice and vegetable mixture. Soup should be creamy. Bring to a boil. Add sherry.