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

Combine rice and boiling water in a large saucepan; simmer, covered 50-60 minutes. Drain off excess liquid and set rice aside. Fry bacon until crisp, remove from pan and saute onion, celery and carrots in a small amount of the bacon fat.

Combine broth, soups, milk, mushrooms, salt and pepper, reserved crumbled bacon, sauteed vegetables and wild rice. Simmer covered about 1 hour. Makes 8 servings.