3 slices bacon, cut into 1/2 inch pieces
1 med. onion, sliced
1 med. stalk celery, thinly sliced
4 oz. mushrooms, sliced
2 tbsp. all-purpose flour
1/2 tbsp. dry mustard
1/4 tbsp. dried rosemary leaves
1 c. cooked wild rice (pre-cook in 2 cans)
10 3/4 oz. condensed chicken broth or fish stock
1 c. half and half
1 can (15 1/2 oz.) salmon, drained and flaked or use fresh salmon

Cook bacon in 3 quart saucepan until crisp. Drain, reserving fat in saucepan. Cook and stir onion, celery and mushrooms in bacon fat until celery is tender. Stir in flour, mustard and rosemary. Cook over low heat, stirring constantly, until bubbly; remove from heat. Stir in wild rice and broth. Heat to boiling; reduce heat, cover and simmer 10 minutes. Stir in bacon, half and half and salmon. Heat, stirring occasionally until hot. 6 servings. 280 calories per serving.