1 lb. bacon, fried crisp
1 lg. onion, chopped
1 pt. half and half
2 (4 oz.) cans mushrooms with juice
2 cans cream of potato soup
1 c. wild rice
3 pt. water
1 c. Kraft Old English sharp cheese (2 jars or 1/2 brick)

Wash 1 cup rice by rinsing and draining in a pan of cold water. Place the washed rice in heavy saucepan and fill 3/4 to top with water. Bring to boil. If water is not clean, pour out and add more water. Repeat 3 times, each time as water starts to boil. Bring to boil. Simmer, covered, for 45 minutes. Drain excess liquid if any.

Cook bacon until crisp; remove from pan. Saute onion in bacon grease; drain. In large saucepan, combine bacon, onion and remaining ingredients. Heat for 2 or more hours uncovered. Be careful not to scorch.