1/2 c. wild rice, cooked (this is about 1 qt. cooked)
2/3 lb. bacon, chopped into very sm. bits
3/4 c. each, chopped onion, and celery
1/3 c. chopped green pepper
3 sm. cans cream of mushroom soup
Fill up 2 of the empty cans with chicken broth
1 tbsp. sherry wine (optional)

Brown bacon bits until very crisp. Add onions, celery, and green pepper. Saute until onions are clear. Add one can of water or broth and simmer until vegetables are tender. In another kettle, put the mushroom soup and chicken broth and whip with wire whip until very smooth. Add wild rice and simmer mixture. If too thick, add water. Soup should be creamy. Bring to a boil and last of all, add sherry.