8 slices bacon, diced
1/4 cup chopped onions
4 carrots, halved lengthwise and sliced
3 celery sticks, halved lengthwise and sliced
1 teaspoon salt
1/4 teaspoon black pepper
4 ounces of sliced mushrooms
1 quart chicken broth
2 cups cooked chicken, cut up
3 cups of cooked wild rice
3/4 cup heavy cream
Add bacon to a large pot over medium-low heat. Fry bacon until crisp. Remove bacon from pan and set aside. To the fat, add onions, carrots, celery, salt, and pepper. Sauté, stirring occasionally until tender and translucent, about 7-8 minutes. Add mushrooms and cook for 5 minutes more. Stir in chicken broth on medium heat, and bring to a simmer. Reduce heat to low; cover and simmer for 15 minutes. Uncover, and stir in chicken and cooked wild rice. Continue to cook until heated through, about 5 minutes. Stir in heavy cream. Simmer 5 minutes longer. Top each serving with bacon.
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