1/2 c. wild rice
1 tbsp. bacon drippings
3/4 c. celery, chopped
2 (13 3/4 oz.) cans chicken broth
3 cans cream of mushroom soup
1 lb. bacon
1 c. onion, chopped
1/3 c. green pepper, chopped
1 (4 oz.) can mushrooms, drained

Wash wild rice. Boil rice for 15 minutes, then drain and set aside. Fry bacon until crisp. Remove bacon and discard all but 3 tablespoons drippings. Saute celery, onion and green pepper in drippings until onion is transparent. Place in large kettle and add rice, broth, mushrooms, and cream of mushroom soup. Simmer 1 hour or more until rice is tender. Do not add salt, canned broth and soup have enough salt for soup. I also add carrots.