Wild Rice, Mushroom and Sausage Soup   From Every Day with Rachael Ray October 2006 FOUR SERVINGS Prep Time: 10 min Cook Time: 45 min 5 cups chicken broth 1 cup wild rice 2 tablespoons extra-virgin olive oil 8 ounces smoked pork or chicken sausage, cut into 1/2-inch slices 1 medium onion, chopped 1 celery rib, chopped 4 ounces cremini or white mushrooms, sliced (about 2 cups) 1/2 cup heavy cream Salt and freshly ground pepper 1. In a medium saucepan, combine the broth and wild rice, cover partially and simmer, stirring occasionally, for 30 minutes. 2. 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. 3. 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 the cream and heat through. Season to taste with salt and pepper.

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