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Mushroom Soup


 Garlic shallot coarsely chopped


3Tbsp olive oil


1 lb mixed mushroom cut into bite-size pieces


1 oz parmesan finely grated about 1 cup


2/3 cup semi-pearled
farro


3 tbsp soy sauce


4 celery stalks


1 tbsp lemon juice



Dutch oven medium heat garlic and 3Tbsp olive oil about 1 min


shallot + mushroom, salt + pepper


stir occasionally until mushrooms are browned 10-15 mins


Add 1oz(1cup) Parmesan rind, 2/3 cup farro, 3tbsp soy sauce + 6 cups water to pot


Scrape up any browned bits stuck to the bottom, season with salt and pepper


bring to a boil over medium-high


Reduce heat and simmer until farro is al dente 15-20 mins


Add sliced celery to pot and simmer until slightly softened and bright green about 3 mins



Remove pot from heat; add 1tbsp lemon juice


Taste and season with salt and/or more soy sauce if needed


Divide soup among bowls and top with finely grated parmesan and celery leaves.



Season with more pepper and drizzle with oil 


Serve with bread alongside

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