1 3/4 c. water
3 oz. wild rice, rinsed
1 lg. rib celery, diced
2 cans cream of mushroom soup
1 1/2 cans evaporated milk
1/8 tsp. Beau Monde seasoning
1 tsp. salt
1/4 lb. bacon
1/2 onion, diced
1 (10 3/4 oz.) can chicken broth
1 (8 oz.) pkg. fresh mushrooms, sliced
Dash of pepper

Bring water and salt to a boil. Add rice. Cover and cook over low heat until tender (35-45 minutes). Fry bacon until crisp. Remove bacon from pan and saute celery and onion in bacon fat until soft. Drain off excess fat. Combine soup, broth, milk, mushrooms, bacon, vegetables, pepper, and Beau Monde with rice. Simmer 20 minutes longer.