Mushroom-Farro Soup With Parmesan Broth Recipe
"This dish is layered in earthiness and umami thanks to its ingredient list: farro, dried and fresh mushrooms, shallots and Parmesan broth Farro is a rustic grain, hearty enough to maintain its integrity and stand up to a long simmer Similar to arborio rice, pearled farro readily releases its starch as it cooks, thickening the broth and marrying the ingredients in a blissful union..."
INGREDIENTS
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1 cup pearled farro
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1 ounce dried mixed mushrooms or dried porcini mushrooms, roughly torn or chopped
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1 tablespoon unsalted butter
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4 tablespoons extra-virgin olive oil
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1 cup minced shallots (from about 5 medium shallots)
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Kosher salt and freshly ground black pepper
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3 garlic cloves, minced
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5 cups Parmesan broth
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1/3 cup dry white wine
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5 fresh thyme sprigs
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2/3 cup finely grated Parmesan (about 1 ounce), plus more for garnish
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1 pound mixed fresh mushrooms (such as beech mushrooms, hen of the woods or oyster mushrooms), roughly torn
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2 teaspoons sherry vinegar
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