1/2 c. wild rice
1 lb. bacon
3 tbsp. bacon drippings
3/4 c. chopped celery 1 c. chopped onion
1/3 c. chopped green pepper
2 (14 1/2 oz.) cans ready-to-serve chicken broth
1 (4 oz.) can mushrooms or fresh
3 (10 3/4 oz.) cans cream of mushroom soup, undiluted

Wash wild rice; boil for 15 minutes and drain. Set aside. Fry bacon until crisp. Remove bacon and discard all but 3 tablespoons of drippings. Saute celery, onion and green pepper in drippings until onion is transparent. Put in a large kettle. Add rice, broth, mushrooms, soup and crumbled bacon. Cook on low heat for 1 hour or more. DO NOT ADD SALT.