Salmon And Wild Rice Soup - cooking recipe

Ingredients

3 slices bacon, cut in 1/2-inch pieces
1 onion, sliced
1 medium celery stalk, thinly sliced
2 Tbsp. flour
4 oz. mushrooms, sliced
1/2 tsp. dry mustard
1/4 tsp. rosemary
1 c. cooked wild rice
2 (10 3/4 oz.) cans chicken broth
1 c. half and half
1 (15 oz.) can salmon, drained and flaked

Preparation

Cook bacon in 3-quart pan until crisp.
Drain, reserving fat in saucepan.
Cook and stir onion, celery and mushrooms in fat until celery is tender.
Stir in flour, rosemary and mustard.