Ingredients:

1 lb. bulk pork sausage

4 celery ribs, chopped

1 small onion, chopped

1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted

1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted

1 cup uncooked wild rice

1 can (4 oz.) mushroom stems and pieces, drained

3 cups chicken broth

Directions:

1. 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 mixture to a 3 qt. Slow Cooker. Add soups, rice and mushrooms. Stir in broth.

2. Cook, covered, on low until rice is tender, 4-5 hours.

Bon Appetit!