Wild Rice Mushroom & Sausage Soup

5 cups chicken broth
1 cup wild rice
2 tablespoons extra-virgin olive oil
8 ounces smoked urkey or chicken sausage , cut into ½-inch slices
1 medium onion, chopped
1 celery rib, chopped
4 ounces cremini or white mushrooms, sliced (about 2 cups)
½ cup fat free half & half (or heavy cream)
1/4 cup sherry
Salt and freshly ground pepper

Directions:In a medium saucepan, combine the broth and wild rice, cover partially and simmer, stirring occasionally, for 30 minutes.

Meanwhile, heat the oil in a large Dutch oven or pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Add the onion, celery and mushrooms and cook until the onions are softened, about 3 minutes.

Add the cooked wild rice and its broth to the sausage and vegetables and simmer, uncovered, until the rice is tender, about 15 minutes.Add sherry, stir and cook 5 minutes. Add the cream or half & half and heat through. Season to taste with salt and pepper.