Farro-Mushroom Soup

Ingredients

• ¾ cup whole hulled farro, such as Hayden Flour Mills Farro Berries
• 2 cups boiling water
• ¼ cup dry porcini mushrooms
• 3½ cups low-sodium chicken broth (or vegetable broth, if vegetarian)
• ½ stick unsalted butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1¼ pounds mixed wild mushrooms, such as hen of the woods, royal trumpet, oyster, chanterelle, wiped clean and sliced
• Coarse salt and freshly ground pepper
• ¼ cup dry sherry
• 1 teaspoon white-wine vinegar
• Chopped fresh dill, for serving