Vegan Mushroom and Farro Stew

Ingredients

• 3½ cups vegetable broth
• 1½ cups farro
• Salt
• pepper
• 1 pound portobello mushroom caps, halved and sliced ½ inch wide
• 18 ounces assorted mushrooms, trimmed and halved if small or quartered if large
• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped fine
• ½ ounce dried porcini mushrooms, rinsed and minced
• 3 garlic cloves, minced
• 1 teaspoon minced fresh thyme or ¼ teaspoon dried
• ¼ cup dry Madeira
• 1 (14.5-ounce) can diced tomatoes, drained and chopped
• 2 tablespoons minced fresh parsley