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Wild Rice Soup

1/2 c. wild rice
1 lb. bacon
3/4 c. chopped celery
1 c. chopped onion
1/3 c. chopped green pepper
1 (4 oz.) can mushrooms
2 (14 1/2 oz.) cans ready to serve chicken broth
3 (10 3/4 oz.) cans cream of mushroom soup, undiluted

Wash rice. Boil for 15 minutes and drain; set aside. Fry bacon until crisp. Discard all but 2 tablespoons bacon fat. Saute celery, onion and pepper in drippings until onion is tender. Put in a large kettle and add rice, broth, mushrooms soup and diced bacon. Cook on low 1 hour.

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