Mushroom Bisque With Farro

1. 1

   Soak the farro in cold water for 1 hour, drain and set aside.

2. 2

   Place the shiitake stems in a large pot, cover with cold water, cook over medium heat for 2 hours, drain and discard stems.

3. 3

   Return the mushroom broth to a pot over high heat and reduce until it equals about 2 cups.

4. 4

   In a large, ovenproof pot over medium heat, melt the butter.

5. 5

   Add the onion and cook until it begins to soften, about 3 minutes.

6. 6

   Add the chopped shiitake and white mushrooms, the salt and pepper and cook, stirring frequently, until the mushrooms begin to soften, about 5 minutes.

7. 7

   Add the chicken and beef broths and simmer for 10 minutes.

8. 8

   Add 1 cup of milk and the farro, stir, partly cover and continue cooking over low heat for 1 hour, stirring often to avoid sticking.

9. 9

   Remove half of the soup, process to a fine puree in a food processor in batches and then combine with the unprocessed soup over low heat.

10. 10

    Adjust the consistency of the soup with more whole milk; the soup should be thick, but not globby.

11. 11

    Adjust the seasoning with additional salt and pepper to taste.

12. 12

    Serve garnished with a dollop of mascarpone, several grinds of fresh pepper and a sprinkling of fresh thyme.

* Per serving · 4 servings · Values may vary.