Farro, Mushroom, and Spinach Soup

Ingredients

• 3 tablespoons olive oil
• 2 pounds mixed mushrooms, sliced
• 1 teaspoon dried thyme
• 2 tablespoons low-sodium soy sauce
• 2 bunches scallions, thinly sliced
• 1 1/4 cups pearled farro
• 1/2 cup white wine
• Salt and pepper, to taste
• 3 cups chicken stock or vegetable stock
• 4 large handfuls baby spinach leaves
• 1/2 cup freshly grated Parmesan
• 1/2 cup chopped fresh parsley
• Extra Parmesan, for garnish

Directions

1. Warm the oil in a stockpot or large saucepot set over medium-high heat. Add the mushrooms and cook them for 10 minutes, stirring frequently, until they give off their liquid and become golden.
2. Add the thyme, soy sauce, and scallions, then continue cooking for 2 minutes. Stir in the farro, wine, salt, and pepper, and let the mixture simmer for 5 minutes, until the wine cooks down. Pour in the stock and bring everything back to a simmer. Lower the heat to low, cover the pot, and cook for 10 minutes, until the farro is tender when you taste a grain. Take off the lid, raise the heat to high, and cook for 2 to 3 minutes, until the liquid tightens into a thick, stew-like consistency. If the farro seems dry, stir in a little more stock at this stage. Add the spinach and parsley, and cook for 30 seconds, just until the spinach softens. Stir in the 1/2 cup Parmesan.
3. Taste the soup and add more salt and pepper if it needs it. Spoon it into bowls and finish each serving with a little Parmesan.