mushroom and farro soup

Such a wonderflul deep complex broth. And the two types of mushrooms (dried and fresh) give a great texture. The farro is very pretty - light dots among the dark mushrooms. Farro turns out to be so similar to barley, that you could substitute. Next time I make this, would add a little more than the called-for 1/2 C farro, but other than that, this was perfect.

By the way, I used "better than bouillon" beef base, it would be better with a home made stock, of course, but was still great.

After regretting not adding more farro, I cooked my remaining 1/4 C (separately), and added it to the soup. Now its the perfect texture for me (photos are after addition of the extra farro).

Combine this with a nice crisp salad and a bit of bread, and you'd have a great comforting meal.