Mushrooms are rich in vitamins and minerals like selenium, an important antioxidant for metabolic health, plus their soaking water is packed with flavor. With savory mushrooms, potatoes, and subtly-nutty farro, this soup is not... only easy to make but comforting and satisfying.
Cover the dried mushrooms with hot water and let sit for 15 minutes.
In a stockpot over high heat, cook the fresh mushrooms without oil. Stir occasionally and remove from the pan once the mushrooms have wilted and browned. Set aside.
Drain the dried mushrooms and reserve the dried mushroom soaking water. Then chop the dried mushrooms. Set aside.
In the same stockpot over medium heat, add the olive oil, shallots, thyme, and potatoes. Cook for 5 minutes or until the potatoes are turning slightly brown. Stir in the garlic, chopped dried mushrooms, fresh mushrooms, and farro. Cook for 2 minutes, then add the water and mushroom soaking water. Bring to a boil, then simmer for at least 30 minutes or until the farro is tender but still chewy. Add salt to taste. Serve warm.
If farro is not available, use either spelt or hulled barley. In this case, add 10 minutes to the cooking time. Pearl barley cooks faster.