Wild Rice Soup

1/2 pound wild rice
2 carrots, sliced
2 stalks celery, cut up
1 large onion, chopped
1 large can mushrooms (optional)
2 cans chicken broth & water to make it soupy.
1 pound of Velveeta cheese
1 pint half and half

Boil rice for 45 minutes, then drain.
Saute vegetables in butter for a few minutes and then add to drained rice.
Add chicken broth and water. Add Velveeta cheese, cubed and simmer for 1 1/2 to 2 hours. Just before serving add half and half. Garnish with bacon bits.

Note: This is a favorite to use up left over turkey after Thanksgiving. Turkey stock can be substituted for the chicken broth. This soup freezes well. But do not allow to cook in a crock pot for extended time or the rice will swell and it will not be soup.