4 slices bacon, diced
2/3 c. wild rice, rinsed
1/2 c. chopped onion
1/2 c. carrots, shredded
1/2 c. celery, thinly sliced
2 cans chicken broth
1 pt. half and half or 1 (12 oz.) can evaporated milk plus 4 oz. milk
1 tbsp. butter
1 tbsp. flour
Salt and pepper
2 tbsp. minced parsley

Fry bacon, drain and reserve 2 tbsp. of fat. Saute rice, onion, carrots and celery in fat 5 minutes. Return bacon to pan and stir in chicken broth, stir to boiling. Cover and simmer approximately 40 minutes or until rice is tender. Stir in half and half. Mix butter and flour, add to soup and stir constantly for approximately 1 minute.