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

Bring 1 3/4 cup of 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, but not brown. Drain off excess fat. Combine soup, broth, milk, mushrooms, vegetables, pepper and Beau Monde with rice. Simmer 20 minutes longer.