Wild Rice Soup

A Christmas Eve Tradition
3/4 cup wild rice, rinsed and drained
1 large onion, minced
1/2 lb fresh mushrooms, diced
6 strips bacon, cut into small pieces
1 can cream of potato soup
2 cups milk
8 oz Velveeta cheese, cubed
2 tablespoons chicken bouillon
1 1/2 cups water

In a Dutch Oven, prepare rice as directed with chicken bouillon added to water. Sautee onion, mushrooms, and bacon. Add water, potato soup, milk and sauteed mixture to rice in Dutch Oven. When soup is hot, add Velveeta. Do not boil or soup will curtle. Soup tastes best when eaten the next day, after flavors have had a chance to blend.