1 1/3 c. water
1 tsp. salt
3 oz. wild rice, washed
1/4 lb. bacon
1 lg. rib celery, diced
1/2 onion, diced
2 cans cream of mushroom soup
1 can chicken broth
1 1/2 cans milk
1 can mushrooms, stems and pieces
Dash pepper
1/2 tsp. Beau Monde seasoning

Bring water and salt to boiling. Add rice. Cook over low heat 35 to 45 minutes until tender.

Fry bacon until crisp, remove bacon from pan. Saute celery and onion in bacon fat, until soft, but not brown. Drain off excess fat.