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1
Soak the farro just covered in water for one hour or longer.
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2
Drain.
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3
Meanwhile, place the dried mushrooms in a bowl or Pyrex measuring cup, and pour on two cups boiling water.
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4
Let them sit for 15 to 30 minutes until softened.
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5
Place a strainer lined with cheesecloth or paper towels above a bowl, and drain the mushrooms.
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6
Squeeze over the strainer, then rinse in several changes of water to get rid of any sand.
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7
Chop coarsely and set aside.
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8
Heat the oil over medium heat in a large, heavy soup pot or Dutch oven.
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9
Add the onion.
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10
Cook, stirring, for three to five minutes until it begins to soften.
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11
Add the chopped carrots, celery and cabbage, and cover.
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12
Turn the heat to medium-low, and cook, stirring often, for five to 10 minutes until the mixture is tender and fragrant.
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13
Add the garlic, and cook, stirring, for a minute until fragrant.
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14
Add the soaked mushrooms and their liquid, the farro, bouquet garni, tomato paste and the water or stock.
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15
Bring to a boil, add salt, reduce the heat, cover and simmer one hour until the farro is tender and the soup fragrant.
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16
If it seems too thick, thin out with more water or stock.
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17
Add pepper, and adjust salt.
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18
Remove the bouquet garni, and stir in the parsley.
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19
Serve, passing the cheese for sprinkling.
