1/2 lb. bacon, fried until crisp
1 lg. onion, chopped
1 pt. half & half
2 (4 oz.) cans mushrooms with juice
2 cans cream of potato soup, diluted according to directions on can
2/3 c. wild rice, cooked in 3 c. water for 45 minutes
1 c. shredded sharp Cheddar cheese
1 pt. water
1 chicken bouillon cube

After frying bacon, remove from pan and saute onion. Drain off fat. Combine remaining ingredients and heat thoroughly, being careful not to scorch.