1 pound smoked Polish sausage — cut in 1/4″ slices
1/4 cup sliced green onions
2/3 cup sliced celery
1 can (4 oz.) mushroom stems and pieces
1 1/2 cups boiling water
1/4 teaspoon salt
1/4 teaspoon pepper
2 envelopes individual tomato soup mix
1 Tablespoon Worcestershire sauce
1 1/2 cups instant rice
Combine smoked Polish sausage, onion and celery in large skillet. Cook over low heat until vegetables are tender-crisp. Add mushrooms, water, salt, pepper, soup mix and Worcestershire sauce. Heat until bubbling, add rice, stir and cover. Remove from heat and let stand 10 to 15 minutes. Serves 6.