Mushroom and Farro Soup
A nice, warming mushroom and farro soup that makes a great weeknight meal.
vegetable oil
2
tablespoons
baby bella mushrooms, sliced
1
(16 ounce) package
onion, chopped
1
large
carrot, chopped
1
celery stalk, chopped
1
garlic, minced
4
cloves
pearled farro
1
cup
garlic powder
1
teaspoon
onion powder
1
teaspoon
dried thyme
1
teaspoon
dried oregano
1
teaspoon
bay leaf
1
salt, or to taste
½
teaspoon
freshly ground black pepper, to taste
½
teaspoon
dry white wine
1
cup
low-sodium vegetable broth
5
cups
frozen peas
½
cup
 Heat oil in a large pot over medium heat. Cook mushrooms, onion, carrot, celery, and garlic in hot oil, stirring occasionally, until vegetables have softened and moisture has evaporated, 7 to 10 minutes.
  Add farro to the pot and cook, stirring frequently, for 2 to 3 minutes. Season with garlic powder, onion powder, thyme, oregano, bay leaf, salt, and pepper. Pour in white wine and cook until wine has mostly evaporated, 3 to 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat to low, and cook until farro is softened, 20 to 25 minutes.
  Stir in frozen peas and cook until heated through, 1 to 2 minutes. Adjust salt and pepper to taste. Remove soup from heat and discard bay leaf before serving.
