1 c. uncooked wild rice
1/2 lb. bacon
1 lg. onion, chopped
2 cans cream of potato soup
1 lb. Velveeta cheese
1 pt. of half and half
2 c. milk
1 c. celery, chopped
1 lg. can mushrooms

Wash wild rice thoroughly, doing several washings. Place rice in saucepan, add hot water and boil for 5 minutes. Drain and rinse well. (1 cup of rice to 4 cups of water.) Cover again with hot water and simmer 45 to 55 minutes. Do not stir. Drain and rinse with cold water. Kernels should be flaky and puffed, not soft and mushy. Rice is now ready to use. Brown bacon in pan, drain on paper towel and crumble into pieces.

Save 2 tablespoon of bacon grease. Brown the chopped onion and celery together in bacon grease. Add cut up mushrooms and stir for one minute. In large kettle add rice, celery, onions and mushrooms, bacon, cream of potato soup, half and half, cut up Velveeta cheese and 2 cups of milk. Stir well. Cook on low heat so you don't scorch the soup. Heat until hot enough to serve and cheese is melted.