MUSHROOM FARRO SOUP
Serves 6.
INGREDIENTS
For the stock: 1½ cups reserved vegetable trimmings from the soup (onion, celery, carrot, mushrooms and garlic) 1 ounce dried shiitake mushrooms, rinsed 8 cups water For the soup: 2 tablespoons grapeseed oil 1 tablespoon vegan butter (such as Earth Balance) 1 medium yellow onion, finely chopped 1 celery stalk, finely chopped 1 medium carrot, finely chopped 1 pound mixed mushrooms, such as cremini and shiitake, stemmed, wiped of grit, and sliced 2 cloves garlic, minced 6 sprigs fresh thyme 1 sprig fresh rosemary — Kosher salt and ground black pepper ½ cup sweet Madeira wine 1 tablespoon sherry vinegar ½ cup farro, rinsed — Truffle salt (optional)
DIRECTIONS
1 To prepare the stock, in a large saucepan over medium heat, combine the vegetable trimmings, dried shiitake mushrooms and water. Bring to a boil, then reduce the heat to low and simmer, covered, for 30 minutes. Remove the lid and simmer the stock for another 30 minutes. 2 Pour the stock through a mesh strainer into a heatsafe container and use the back of a wooden spoon to press on the solids to extract as much flavor as possible. Discard the solids. You should have about 4 cups of stock. Set aside. 3 To prepare the soup, set a large stock pot over medium heat. Add the oil and vegan butter. When the butter has melted, add the onion, celery and carrot and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the mushrooms, garlic, thyme and rosemary, season with salt and pepper, then turn the vegetables over with a spoon and cook until tender, about 5 minutes. 4 Pour in the Madeira and vinegar and stir until almost evaporated. Add the reserved stock and simmer, uncovered, until slightly reduced, about 20 minutes. 5 Meanwhile, prepare the farro. Set a dry nonstick skillet over medium-high heat. Add the farro and toast, shaking the pan periodically, until golden, about 5 minutes. Remove from the heat. 6 Bring a medium pot of salted water to a boil over high heat. Add the toasted farro, stir, then reduce the heat to medium. Simmer, uncovered, until the farro is tender, about 20 minutes. Drain through a mesh strainer, then stir the farro into the soup and simmer for 8 to 10 minutes. Remove the thyme and rosemary sprigs. 7 Ladle the soup into serving bowls and sprinkle with truffle salt, if using.