Ingredients
3/4 cup whole hulled farro, such as Hayden Flour Mills Farro Berries
2 cups boiling water
1/2 ounce dry porcini mushrooms (1/4 cup)
3 1/2 cups low-sodium chicken broth
1/2 stick unsalted butter
1 large onion, finely chopped
3 cloves garlic, minced
1 1/4 pounds mixed wild mushrooms, such as hen of the woods, royal trumpet, oyster, and chanterelle, wiped clean and sliced
Coarse salt and freshly ground pepper
1/4 cup dry sherry
1 teaspoon white-wine vinegar
Chopped fresh dill, for serving
Preparation
Soak farro overnight in water to cover; drain.
In a small bowl, pour boiling water over porcini; let stand 5 minutes. Drain, reserving liquid. Chop porcini.
In a medium saucepan, combine farro, broth, and porcini liquid. Bring to a boil, then reduce to a simmer, cover, and cook until almost tender, about 45 minutes.
Meanwhile, melt butter in a large skillet over high. Add onion, garlic, and porcini mushrooms and cook, stirring frequently, until onion is translucent, about 4 minutes. Add wild mushrooms and cook, stirring occasionally, until mushrooms have released liquid and begun to brown, 6 to 7 minutes. Season with salt and pepper. Stir in sherry; cook until evaporated, about 1 minute.
Stir mushroom mixture into soup; cook, partially covered, until farro is tender, about 15 minutes. Season with vinegar, salt, and pepper. Serve, sprinkled with dill.
