Mushroom Farro Soup

Serves 4

Ingredients

3 cloves garlic, coarsely chopped

3 T. extra-virgin olive oil, plus more for drizzling

1 large shallot, coarsely chopped

1 lb. mixed mushrooms, such as crimini, shiitake, oyster, and/or maitake, cut into bite-size pieces

Kosher salt

Freshly ground pepper

1 c. plant-based parmesan (such as Follow Your Heart)

2/3 c. semi-pearled farro

3 T. (or more) soy sauce

4 celery stalks, thinly sliced, plus any leaves, coarsely chopped

1 T. fresh lemon juice

Crusty bread (for serving)

Directions

1. Heat garlic and 3 T. oil in a large Dutch oven or other heavy pot over medium until oil around garlic is sizzling, about 1 minute. Add shallot and mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are browned, about 10-15 minutes. (Pot will look dry initially, then very wet, before mushrooms start to brown.)

2. Add farro, soy sauce, and 6 c. water to pot. Scrape up any browned bits stuck to bottom of pot, season with salt and pepper, and bring to a boil over medium-high. Reduce heat and simmer until farro is al dente, about 15-20 min.

3. Add sliced celery to pot and simmer until slightly softened and bright green, about 3 minutes. Remove pot from heat. Add lemon juice. Taste and season with salt and/or more soy sauce if needed. 

4. Divide soup among bowls and top with parmesan and celery leaves. Season with more pepper and drizzle with oil. Serve with bread alongside.