1/2 c. wild rice cooked (about 1 quart cooked)
2/3 lb. bacon, chopped into very small bits
3/4 c. each onions and celery, chopped
1/3 c. green pepper, chopped
3 sm. cans Campbells cream of mushroom soup
1 can Campbells chicken broth
Sherry wine to taste (about 1 tbsp.)

Fill 2 empty cans with chicken broth (or use 1 can Campbells chicken broth and 1 can water); check for saltiness. Brown bacon bits until very crisp; add onions, celery, and green pepper. Saute until onions are clear. Add 1 can of water or 1 can homemade broth and simmer until vegetables are tender.

In another kettle put the canned mushroom soup and chicken broth and whip with wire whisk until very smooth. Add wild rice and simmer vegetables and bacon mixture.

If too thick, add water. Soup should be creamy. Bring to a boil and last of all, add about 1 tablespoon sherry wine. Be careful with the sherry; add only enough to subtly flavor the soup. Too much is worse than not enough. Simmer.