1 c. uncooked wild rice
3 c. boiling water
2 strips bacon
1/4 c. chopped onion
3/4 c. sliced celery
1/2 c. shredded carrots
1 (14 1/2 oz.) can chicken broth
2 (10 3/4 oz.) cans cream of mushroom soup
2 soup cans milk
1 (4 oz.) can mushrooms and liquid
1 tsp. salt
Pepper to taste

Combine rice and boiling water in large saucepan. Simmer, covered, 50-60 minutes. Drain off excess liquid; set rice aside.

Fry bacon until crisp, remove bacon and saute onion, celery, and carrots in small amount of bacon fat. Combine broth, soups, milk, mushrooms, salt, and pepper, reserved crumbled bacon, and sauteed vegetables and wild rice.

Simmer, covered, for 1 hour. 8 servings.