This is a comforting, immunity-boosting soup. Try to use shiitakes if you can as these medicial mushrooms contain a polysaccharide called lentinan that boosts the immune system and supports the body’s natural abilities to resist infection.
1/3 cup dried mushrooms like porcini
2 tablespoons extra virgin olive oil
1 medium onion, diced
1 medium carrot, diced
3 cloves garlic, minced
1 pound mushrooms (shiitake, maitake or a mixture)
1/2 cup farro (or pearled barley, or spelt) rinsed or soaked overnight
6 cups beef or chicken bone broth (or stock or your choice)
1/4 cup dry sherry
1 tablespoon tomato paste
Salt and pepper to taste
1 tablespoon sherry vinegar
Cover dried mushrooms with 1 cup boiling water, and set aside for 20 minutes, or while you prepare the rest of the soup. Trim and slice mushrooms, then give them a rough chop to your desired texture.
Heat oil in large pot. Sauté onions and carrots over medium heat until onions begin to color, about 10 to 15 minutes. Add garlic, and sauté for 30 seconds. Add fresh mushrooms, and cook until they begin to release liquid, about 5 to 10 minutes. Raise heat and add farro; sauté until it begins to color. Add broth, sherry and tomato paste. Drain porcinis and finely chop; strain mushroom-soaking liquid to remove any grit and add to pot along with the reconstituted mushrooms. Season with salt and pepper, and simmer for about 30 minutes (less if soaked overnight), until farro is tender. Stir in sherry vinegar; adjust seasonings and serve.
*Recipe adapted/photo from: https://smittenkitchen.com/2011/01/mushroom-and-farro-soup/