1 c. wild rice, cooked to directions
1 lb. bacon, chopped in sm. bits
1 1/2 c. onion and celery, chopped
2/3 c. green pepper, chopped
6 (10 1/2 oz.) cans cream of mushroom soup
4 (10 1/2 oz.) can chicken broth
1 tbsp. dry sherry

Brown bacon bits until crisp. Add onions, celery, and green pepper. Saute until onions are clear. Add 1 can water and simmer until vegetables are tender. In larger kettle, put in mushroom soup and chicken broth; whip with wire whip until very smooth. Add cooked wild rice and simmered vegetable bacon mixture. If too thick, add water. Soup should be creamy. Bring to a boil and add 1 tablespoon dry sherry wine. Be careful - add only enough to subtly flavor the soup. It's the only seasoning!