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

Wash rice, boil 15 minutes and drain; set aside. Fry bacon until crisp. Remove bacon, discard all but 3 tablespoons bacon drippings. Saute celery, onion and green pepper in drippings until onion is transparent. Put in large kettle, add rice, chicken broth, mushrooms, mushroom soup, diced bacon. Cook low heat for 1 hour. Do not add salt.