Mushroom farro soup

Adapted from Smitten Kitchen

some dried mushrooms, mixed
30 g oil/butter
1 medium onion, diced
1 medium carrot, diced
white part of 1 leek, diced
part of 1 celery root
2 cloves garlic, minced
~250 g pearled barley
400 mL broth or stock (vegetable, mushroom, etc.)
splash of balsamic vinegar
pinch of rosemary
Salt and pepper to taste

IMAG2590.jpg

Next time I would stick with the 1 cup of barley, so it’s more soupy in consistency. I used duck stock because it was on sale and lying around, but love wild mushroom broth. Don’t know how different balsamic is from sherry vinegar in taste!

~Jessica

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