Ingredients
1 pound bulk pork sausage4 celery ribs, chopped 1 small onion, chopped1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup uncooked wild rice1 can (4 ounces) mushroom stems and pieces, drained 3 cups chicken broth
Preparation
In a large skillet, cook and crumble sausage with celery and onion over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes; drain. Transfer to a 3-qt. slow cooker. Add soups, rice and mushrooms. Stir in broth.
Cook, covered, on low until rice is tender, 4-5 hours.
