Wild Mushroom and Farro Soup

I recently made hummus and noticed the recipe next to it was for Mushroom Farro Soup. Yes, another fantastic Ina Garten recipe. I remembered loving it especially since I still had a tab on the page. It was time to get the ingredients.

The interesting thing about this recipe is you buy dried wild mushrooms and fresh cremini mushrooms. The dried mushrooms get reconstituted in four cups of water will become an ingredient in the recipe. The base is prosciutto, onions, celery, and carrots. You add garlic, farro, cremini mushrooms and wine at various stages to bring out the flavors. Before the final simmer, you add the wild mushrooms, the mushroom water and beef stock along with thyme, salt, and pepper.
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As I was about to add the roue of butter and flour prior to service, I noticed the soup seemed thin, so I doubled up on the farro and let the soup simmer for another hour. It was the perfect addition as it added hardiness to the soup, which was delicious and became the perfect dipping sauce for our bread. Heaven!