Wild Mushroom & Farro Sunday-Supper Broth with Calvados, Thyme, and Lemony Beurre Monté by Marguerite Lavigne | inspochef | inspochef

Ingredients

• 20 g Dried porcini mushrooms
• 2 cup Boiling water
• 6 tbsp Unsalted butter
• 1 tbsp Olive oil
• 2 Shallots
• 1 Leek (white + pale green only)
• 1 Celery stalk
• 2 clove Garlic
• 6 sprig Fresh thyme
• 1 Bay leaf
• 12 oz Wild mushrooms (chanterelles, maitake, oysters, or mix)
• 8 oz Cremini mushrooms
• 1 tbsp Tomato paste
• 1 tbsp Calvados (or dry sherry)
• 1 2/3 cup Dry white wine
• 6 cup Vegetable stock (or light mushroom stock)
• 3/4 cup Pearled farro
• 1 tsp Soy sauce or tamari
• 1 tsp Lemon zest
• 1 1/2 tbsp Fresh lemon juice
• 1/3 cup Flat-leaf parsley
• 1 1/2 tsp Kosher salt
• 1/2 tsp Freshly ground black pepper
• 1 tbsp Crème fraîche
• about 2 cups (the soaking water from rehydrating dried porcini) cup Porcini soaking liquid