Mushroom-Farro Soup

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Here’s a soup for nights when you feel like lighting candles and even washing your face—but won’t change out of sweatpants. It’ll remind you of mushroom-barley soup, albeit a tangy, salty, bright, bewilderingly rich version that comes together in under an hour. Multiple umami-heavy ingredients (browned mushrooms, soy sauce, and a Parmesan rind) work together to create a deep, savory backdrop that might otherwise take lots of simmering time (or meat) to develop. Parmesan rinds are always good to have around: Freeze the waxy rind of spent wedges for unleashing salty-cheesy oomph to broths—or just cut the rind off the wedge you’re currently working through. Nutty farro and still-crunchy celery add good bites of texture to the soup, while lemon keeps it from being snoozy. For a creamier soup, stir an additional ¼ cup finely grated Parmesan into the pot, or top bowls with a poached egg.


4 Servings


garlic cloves, coarsely chopped


Tbsp. extra-virgin olive oil, plus more for drizzling


large shallot, coarsely chopped


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

Kosher salt, freshly ground pepper


oz. Parmesan, finely grated (about 1 cup), plus rind

cup semi-pearled farro


Tbsp. (or more) low-sodium soy sauce


celery stalks, thinly sliced, plus any leaves coarsely chopped


Tbsp. fresh lemon juice

Crusty bread (for serving)

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