Minnesota Creamy Wild Rice Soup

2 cup cooked wild rice (about 1/2 c. uncooked)
12 ounces bacon
1 lg. onion, diced
1/2 green pepper, diced
2 large carrots, diced
2 lg. fresh mushrooms, diced (or 1 sm. can sliced mushrooms, drained)
1/2 cup (1 stick) butter
1 cup flour
8 cup hot chicken broth
Salt & pepper to taste
1 cup light cream or half and half
1-2 tbsp. sherry or dry white wine (opt.)

Prepare wild rice as directed. Saute onions, pepers and mushrooms in the butter, about 3
minutes or until softened.

In a 2 gallon heavy saucepan, fry bacon to a crisp consistency. Sprinkle in flour, stirring and
cooking until flour is mixed in but don't let it brown. Slowly add the chicken broth until
blended well. Add rice and salt and pepper to taste. Heat thoroughly; stir in the cream.
Add dry white wine if desired. Heat gently, but do not boil.

Serves: about 12

NOTE: Can be made in advance up to the point of adding cream.
Then reheated and finished at serving time.