Wild Rice Soup-Becky

2/3 cup wild rice, rinsed

3 strips bacon, fried and crumbled

1 small onion, diced

1/2 cup carrots, grated

1/2 cup celery, diced

4 cups chicken broth

1 to 1 1/2 cups half & half cream

1 tablespoon butter

1 tablespoon flour

Salt and pepper, to taste

Dill weed

Fry bacon. Save enough grease to saute' rice, onion, carrots and celery for 5 minutes. Remove and place these, plus bacon in soup kettle. Stir in broth and heat until boiling. Reduce heat and simmer until rice is tender, about 1 hour. Stir in half & half. Mix butter and flour; whisk into the soup. Stir until soup thickens. Season, adding dill weed if desired.