MUSHROOM FARRO SOUP

INGREDIENTS

• 3 quarts vegetable stock
• 3 cups water
• 1 cup Farro
• 1 large yellow onion, diced
• 2 stalks celery, cut to 1/2" pieces
• 2 large carrots, peeled and cut to 1/4" coins
• 2oz dried porcini mushrooms
• 2-3 garlic cloves, crushed
• 1.5 tsp kosher salt
• 1 tsp ground black pepper
• 1/4 cup Italian parsley, chopped
• 2 Tbsp Extra Virgin Olive Oil

DIRECTIONS

1. Bring 2 cups of water, farro, and 1/2 tsp salt to a boil. Cook 20-35 minutes until al dente. Drain and reserve.
2. Soak dried mushrooms in 1 cup of hot water for 15 minutes. Strain mushrooms through a cheesecloth, saving the liquid for later use. Coursley chop the rehydrated mushrooms.
3. In a stock pot, heat olive oil over medium-high heat and add the onions, celery, carrots, and mushrooms. Sautee until soft - about 5 minutes.
4. Add reserved mushroom broth and vegetable stock and bring to a simmer.
5. Add the cooked farro, salt and black pepper. Simmer for 10-15 minutes.
6. Garnish with parsley and serve.

Buon Appetito!

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