Creamy Chicken and Wild Rice Soup

Chop bacon in small pieces. In a large pot, cook bacon bits until crisp. Set cooked bacon bits aside. Reserve bacon drippings (a couple tablespoons or so).

Chop vegetables. Cook celery, onion and carrots in bacon drippings over medium heat with salt and pepper until softened. Stir in garlic and cook another minute. Add chicken broth (or bouillon and water), both kinds of rice, chicken cubes and parsley. Heat just to a low simmer.

Make a slurry of cornstarch and cold water and stir into soup. Add chopped bacon pieces. Simmer gently until slightly thickened. Add thinly sliced Velveeta and milk. Salt and pepper to taste.