Creamed Wild Rice Soup

Ingredients.

Cream of Wild Rice Soup

4 stalks Celery, chopped
1 med onion, chopped
3 carrots, shredded
1/2 med. green pepper, chopped
2 4 oz cans sliced mushrooms, drained, reserve liquid
9 slices of bacon, cut into 3/4 inch pieces
2 Tbsp butter
1/2 cup flour
1/2 tsp pepper
1 tsp salt
6 cups chicken broth
2 cups cooked chicken breast, chopped(optional)
1 pint half and half
2 Tbsp parsley flakes
2 cups wild rice

Rinse and cook the wild rice. Usually takes 20 - 30 minutes for he rice to cook. In the meantime brown bacon pieces in a dutch oven or large pot. Take out bacon pieces once browned and save for later. Add butter to bacon drippings. Saute' celery, onion, carrots, green pepper and mushrooms until vegetables are tender. Add flour, salt and pepper. Stir over heat until flour is of a pasty to bubbly consistency. Add chicken broth and reserved mushroom liquid. Stir and cook until thickened(10 - 15 minutes). Add bacon pieces, wild rice, half and half and parsley. Simmer about 15 minutes. Do not boil. Serves 8 -10 people.