Wild Mushroom and Farro Soup

Yield: 6-8
Ingredients
  • 2 tablespoons canola oil
  • ½lb fresh cremini mushrooms, chopped
  • ½lb fresh shiitake mushrooms, chopped
  • 1 small onion, chopped
  • 1 cup carrots, chopped
  • 2 garlic cloves, chopped
  • 1 cup canned tomatoes, chopped
  • 6 cups vegetable broth or mushroom broth
  • 8 ounces uncooked farro, rinsed and soaked overnight.
  • 1 fresh rosemary sprig
  • Salt and Pepper to taste
Instructions
  1. In a large saucepan, heat oil over medium heat.
  2. Add onion, garlic and carrots until onions become translucent.
  3. Add mushrooms, stirring constantly until mushrooms have released their liquid.
  4. Add tomatoes, broth, farro and rosemary and cook for 45 minutes or until farro is tender.
  5. Salt and pepper to taste.
  6. To serve, remove rosemary sprig and ladle in soup bowls.