1/2 c. wild rice
1 lb. bacon, cut up
3 cans cream of mushroom soup
1 can drained mushrooms
1/2 c. chopped onion
1/3 c. chopped green pepper
1 c. sliced or chopped celery
2 (14 1/2 oz.) cans chicken broth

Fry bacon until crisp. Saute onions, peppers and celery in bacon fat and then drain.

Wash rice and put in boiling water for 20 minutes. Combine all ingredients and put in crockpot for 3 hours on high or 8-10 hours on low.

Note: I use 1 cup of broken wild Morel mushrooms that were frozen. Saute with the vegetables. Tastes great!