1/2 c. wild rice
3/4 c. celery, chopped
1/3 c. green pepper, chopped
2 (14 oz.) cans chicken broth
1 lb. bacon
1 c. onion, chopped
4 oz. can mushrooms
3 (10 3/4 oz.) cans cream of mushroom soup, condensed

Wash wild rice. Boil for 15 minutes and drain; set aside. Fry bacon crisp. Remove bacon and reserve 3 tablespoons bacon drippings. Saute celery, onions and green peppers in drippings until onions are transparent.

Put in a large kettle, add rice, broth, mushroom soup, mushrooms and diced bacon. Cook on low heat 1 hour or more. Stir once in a while. DO NOT ADD SALT!