In a large sauce pan, cook sausage until browned breaking the meat up for about 8-10 minutes.
Remove sausage from pan and set aside.
In the same pan, heat olive oil.
Add onions and celery, cook until softened about 4-5 minutes.
Add garlic, rosemary and cook until fragrant about 30 seconds.
Add mushroom and cook until tender for another 5 minutes.
Stir in faro and cook for about 2 minutes.
Pour in 2 cups of mushroom stock, salt and pepper and bring to a simmer, cover and cook for about 30-40 minutes until faro is tender. If it did not reach the donness you like, pour the remaining mushroom stock and cook for another 10 minutes.
Add sausage back and adjust seasoning.
Stir in parsley and cranberry, and turn heat off.