Sausage and Wild Rice Soup

Ingredients
8 breakfast sausages link
2 cups of wild rice prepared
1 can of cream of mushroom soup
1 can of cream of chicken soup
2 1/2 stalks of celery
1 medium onion
water

Places and Price

1. breakfast sausages link--this was in our freezer and has been for at least 4 months, but originally we bought it from Swann's Home Delivery 32 sausages for approximately $7.75. These sausages hardly have any grease at all, their very high quality, as well as you just saved gas money because you had it delivered to your home.
2. wild rice--food storage
   
3. cream of mushroom and chicken soup--Aldis for $.49 a can
4. celery--Aldis for $1.69
5. onion---in out cupboard

Recipe
1. cut up onion and celery into small bite size
2. cook sausages until brown in a medium pan---you will be using this pan for the whole recipe
3. While the sausages are cooking empty both cans of soup, put the soup on the side for use later
4. fill both cans up with water--don't throw away the cans yet, they will be used later
5. After the sausages are brown add the water, onion and celery to the pan. Allow the onion and celery to cook until the onions are translucent.
6. After the onion and celery are finished cooking, drain them and the meat from the liquid, but keep the liquid on the side to be used in the soup later
7. place the liquid from step 6 into the cans that the soup came in. Use more water to completely fill up each can.
8. Place the water into the same pan that you've been cooking in. Bring to a boil. Add the soups into the water and whisk briskly until smooth looking---make sure you do not boil the soup, remember this is cream soup.
9. After the soup is smooth looking place the prepared wild rice, meat, celery and onions into the soup. Cook until every thing is nice and hot.

Personal Note: I would not recommend substituting other rice for the wild rice. Wild rice has a very distinctive textured and taste that fits well in this soup.