• 1/2 cup wild rice
• 1/2 lb. bacon
• 1/2 cup chopped ham
• 1/4 cup flour
• 1 cup chopped celery
• 1 cup chopped onion
• 1/2 cup grated carrots
• 1 (4 oz.) can mushrooms
• 2 (14.5 oz.) cans chicken broth (or use chicken bullion cubes and water)
• 2 cans cream of mushroom soup, undiluted

Wash rice.  Boil rice for 15 minutes.  Drain and set aside.  Fry bacon until crisp.  Remove from pan, drain and crumble.  Use 3 tablespoons drippings.  Saute celery and onion until tender.  Blend in flour; gradually add broth.  Stir in rice and mushrooms, grated carrots, chopped ham, bacon and mushroom soup.  Dilute with some milk, if you desire.