Farro is an ancient grain that is essentially shell on barley. It holds up better than barley and has a nice chew to it. By all means, substitute barley if you can’t find farro or spelt.
In a large Dutch oven, heat vegetable oil over medium-high heat until shimmering but not smoking. Add baby bella mushrooms and cook until mushrooms, soften and begin to brown. (approximately 5 minutes or so).
Remove the cooked mushrooms from the Dutch oven and set them aside.
Place the same pan back on the burner and add a little more vegetable oil. Once the oil is hot, add onions, garlic, celery, carrots and chopped mushrooms. Season your vegetables with salt, pepper, and Oh Mama! Cook for 5-10 minutes, or until softened, over medium-high heat. Stirring often.
Deglaze the pan with Madeira wine to get all the delicious bits off the bottom of the pan. Add the farro and stir to combine.
Add the cooked mushrooms back to the pot then, add the broth. Bring the soup up to a rolling boil and allow to cook for 5 minutes then turn the heat down to low.
Cover the pot and allow soup to simmer over low heat for about 30 minutes or until the farro is tender and cooked through.
Adjust the seasoning with salt, pepper and Oh Mama!
Serve with a piece of crusty bread and enjoy!
Farro is a type of ancient whole-grain wheat, often called emmer wheat, known for its nutty flavor and chewy texture. It's a versatile grain that can be used in a variety of dishes, including soups, salads, and grain bowls. Farro is also a good source of protein and fiber.