1 c. finely chopped carrots
1 c. finely sliced celery
1 c. finely chopped onions
Butter
5 strips bacon
5 cans Swanson's chicken broth
1 pkg. wild rice mix
1 tsp. cooking sherry
Curry powder to taste
Bay leaves to taste
Salt and pepper to taste for seasoning
Flour and milk to mix to thicken

Saute carrots, celery, onions in butter until tender. Cook bacon until crisp, then crumble. Put vegetable mixture in large pot and add 5 cans of broth, skimming fat off top of cans. Add package of wild rice mix and cook for 40 minutes (low boil). Add bacon, sherry and seasonings. Make a paste with flour and milk and slowly add to soup to thicken. Cook on low for about 30 more minutes.