1/2 c. wild rice, raw
1 sm. onion, diced
2 to 3 stalks celery, diced
1 sm. can or jar mushrooms
2 to 3 cans Cream of Mushroom soup
1 sm. can chicken broth
3 soup cans of half and half (or 1 can 1/2 & 1/2 and 2 cans skim milk)
7 strips bacon, fried and crumbled
Some grated carrots (optional)
Few tbsp. sherry (optional)
3 tbsp. slivered almonds (optional)

Rinse rice and cook in 2 cups water for 45 to 55 minutes until kernels open and are tender, but not mushy. Saute' onion and celery in butter in a soup pot. Add mushrooms, soup, chicken broth, half & half and rice. Stir slowly and add bacon and optional items; heat through only.