MUSHROOM FARRO SOUP
This seasonal soup is prepared with Riseria Campanini Farro an ancient grain that is an ancestor to modern wheat varieties. It is vegetarian. It is based on water, not stock. It can easily become vegan by substituting extra virgin olive oil for the butter. It makes a satisfying and warming lunch.
3 tablespoons butter
2 medium leeks white and light green sections, thinly sliced
1 medium shallot finely chopped
2 medium carrots, diced
½ cup celery, strings removed and sliced
Bouquet garni of 1 bay leaf, 3 sprigs of thyme, 3 sprigs of parsley and 3 celery leaves
2 cups cleaned and sliced mushrooms
1 cup of Riseria Campanini Farro
¼ cup white vermouth or dry white wine
Pinch each of salt and pepper
8 cups boiling water
Handful each of dill and parsley, chopped
Badia A Coltibuono or Mandranova Nocellara Extra Virgin Olive Oil
MAKE a MIREPOIX.
In a 3 quart Dutch oven heat the butter over medium heat until the foam subsides. Stir in the leeks, shallots, carrots and celery. When they are coated in butter, add the bouquet garni. Lower the heat, cover the pot and sweat the vegetables until they begin to soften, 5-10 minutes.
MAKE the SOUP.
Raise the heat to medium. Stir the mushrooms into the mirepoix. Cook for 3-4 minutes. Stir in the farro. Coat the grains with butter. Add a bit more butter if necessary. Let them cook for a minute or two. Pour the white wine into the mixture. Cook for 3-4 minutes. Give the it a couple twists from the pepper mill and
a pinch of salt. Add 8 cups of water to the pot. Bring to a boil. Lower the heat and simmer for 25 minutes, until the farro is chewy but cooked. Stir in a handful each of chopped dill and parsley. Drizzle with extra virgin olive oil before serving.