mushroom-farro soup

prep: 10 MINUTES | cook: 35 MINUTES | total: 45 MINUTES | serves 4 TO 6

Nutty, chewy farro is one of my favorite whole grains, and I’ve found that it’s the ideal addition to soups because it doesn’t get mushy like rice can. That’s why when I wanted to come up with an updated version of mushroom and rice soup, I immediately thought of farro. I especially like pairing farro with mushrooms, which give just about any dish earthy flavor and great meaty texture. The combination is hearty and flavorful—whether or not you’re a vegetarian. I regularly reach for this recipe on cold, dreary days and serve it with plenty of Parmesan cheese and crusty bread for sopping up the rich broth.

1 ounce dried porcini mushrooms

1½ cups boiling water

3 tablespoons unsalted butter

1 yellow onion, chopped

1 large carrot, chopped

1 celery stalk, chopped

4 garlic cloves, minced

1 pound baby bella mushrooms, cleaned (see Notes) and sliced

½ cup white cooking wine or your favorite variety of white wine

6 cups vegetable broth

1 cup uncooked farro (see Notes)

2 teaspoons reduced-sodium soy sauce

2 teaspoons chopped fresh thyme

¼ cup chopped fresh parsley

1¼ teaspoons kosher salt

¼ teaspoon freshly ground black pepper

1 Place the dried porcini in a large bowl with the boiling water. Let them sit for 5 minutes to rehydrate.

2 Meanwhile, melt the butter in a large pot over medium-high heat. Add the onion, carrot, and celery and cook until tender, about 5 minutes. Add the garlic and baby bella mushrooms and cook for 3 minutes, until the mushrooms are tender. Pour in the wine and cook for 5 minutes to let the wine reduce.

3 Drain the porcini and add to the pot along with the broth, farro, soy sauce, and thyme. Bring to a boil, then reduce the heat and cook at a low simmer for 20 minutes, until the farro is cooked. You want the farro to still be slightly chewy and not mushy. Stir in the parsley and season with the salt and pepper. Ladle the soup into bowls and serve immediately.

NOTES: You can find farro in the bulk section of the grocery store or in the aisle where other grains are sold. And feel free to use any kind of mushrooms that you love. Using dried mushrooms is one of the easiest ways to get really deep, mushroomy flavor in a dish. They might look all shriveled and strange in the package, but don’t worry, they plump right up after a soak in hot water. If you want to make this dish vegan, just swap out the butter for olive oil. It will still be delicious! Mushroom cleaning tip: The easiest way to clean mushrooms is to gently wipe them with a damp paper towel to remove any dirt. Never put them under running water—they’ll soak it up like a sponge!