Crossroads’ Mushroom Farro Soup – The Forward

Name: Crossroads’ Mushroom Farro Soup – The Forward
Ingredients: 1½ cups reserved vegetable trimmings from the soup (onion, celery, carrot, mushrooms and garlic); 1 ounce dried shiitake mushrooms, rinsed; 8 cups filtered water; 2 tablespoons grapeseed oil; 1 tablespoon Earth Balance butter stick; 1 onion, finely chopped; 1 celery stalk, finely chopped; 1 carrot, finely chopped; 1 pound mixed mushrooms, such as cremini and shiitake, stemmed, wiped of grit and sliced; 2 garlic cloves, minced; 6 fresh thyme sprigs; 1 fresh rosemary sprig; Kosher salt and freshly ground black pepper; ½ cup sweet Madeira wine; 1 tablespoon sherry vinegar; ½ cup farro (see Note), rinsed; Truffle salt (optional)

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Mushroom stock is a versatile staple to keep on hand — its deep, rich flavor and color make it a great substitute for beef stock. We save the scraps of

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Ingredients

1½ cups reserved vegetable trimmings from the soup (onion, celery, carrot, mushrooms and garlic)
1 ounce dried shiitake mushrooms, rinsed
8 cups filtered water
2 tablespoons grapeseed oil
1 tablespoon Earth Balance butter stick
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1 pound mixed mushrooms, such as cremini and shiitake, stemmed, wiped of grit and sliced
2 garlic cloves, minced
6 fresh thyme sprigs
1 fresh rosemary sprig
Kosher salt and freshly ground black pepper
½ cup sweet Madeira wine
1 tablespoon sherry vinegar
½ cup farro (see Note), rinsed
Truffle salt (optional)