Mushroom and Farro Soup by
2 tablespoons butter
1 small onion, diced
1 8oz. container mushrooms, sliced (I like baby portabellas or shiitakes in this recipe)
3 cups vegetable or chicken broth
1/2 cup fresh parsley, minced
3/4 cup farro or other whole grain, uncooked
1 tablespoon sherry
Heat the butter in a saucepan over medium heat.
Add onions and mushrooms and cook, stirring occasionally, until mushrooms are brown and have released some liquid, and onions are beginning to caramelize, about 8 minutes. Add parsley and cook for another 2 minutes.
Add broth and bring to a boil.
Stir in farro and reduce heat to a simmer.
Simmer for 20-30 minutes, or until farro is tender, adding more water if too much broth evaporates.
Stir in sherry, season with black pepper, and serve with a piece of whole-grain bread.