A hearty, aromatic soup made with mushrooms, farro, herbs, and warm spices for a nourishing meal.

1/4 cup olive oil

1 cup finely diced red onion

3/4 cup diced carrots

8 oz sliced mushrooms

1 1/2 cups farro

1/4 cup chopped fresh parsley

1/4 cup chopped fresh cilantro

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh lemongrass

1 tablespoon chopped ginger

3 cloves garlic, minced

1 teaspoon smoked paprika

8 cups water or vegetable broth

1 teaspoon kosher salt

Black pepper to taste

Fresh lemon juice (optional)

Extra herbs for serving

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1. Warm olive oil and sauté onions, mushrooms, salt, and pepper until tender.

2. Add lemongrass, garlic, ginger, carrots, and smoked paprika and cook briefly.

3. Stir in farro, parsley, cilantro, basil, and liquid.

4. Cover and simmer 30 minutes until farro and carrots are tender.

5. Finish with lemon juice and herbs, then serve hot.

Use broth for deeper flavor or water for a lighter taste. Add more liquid when reheating as farro will thicken the soup.