1-2 lbs. cooked white meat
6 strips bacon
3-4 cans chicken broth, diluted with 2-4 cans water
1 qt. half & half
1 tbsp. sweet basil
2 tsp. rosemary
1 to 1 1/2 tbsp. poultry seasoning
1 tbsp. onion powder or 1 med. onion, finely diced
1 c. wild rice
1/2 to 3/4 tsp. garlic powder
1 bucket fresh mushrooms
1 c. light white wine (optional)
8 oz. grated sharp cheese (optional)
Pepper to taste
2 tbsp. parsley flakes

Snip bacon into Dutch oven that has 1 can of chicken broth in it. Cook until done. Add broth, water, spices. Simmer. Put rice into other pan. Cover with water. Bring to boil. Remove from heat. Cover and let stand 15 minutes. Rinse with cold water and repeat process. Add rice to soup.

About 1/2 hour before serving, add half & half. You may want to add the optional ingredients. Also, leftover chicken or turkey gravy can be added to the soup.