Robin came across this awesome mushroom soup on one of her food blogs. She took the recipe and adapted it as listed. Do enjoy this soup.

Robin’s Mushroom Soup

Adapted From: Smitten Kitchen

Ingredients:
1 c Farro or Barley
½ c Dried Mushrooms
2 c Water
6 Beef Bullion Cubes
1 lbs Cremini Mushrooms, sliced
1 Onion, diced
2 Carrots, Diced
3 cloves Garlic, diced
Salt and Pepper to taste
2 T Olive Oil
2 T Butter
1 pt Veal Stock
2 T Sherry Vinegar
2 T Sherry

Directions:
Place the farro and the dried mushrooms in 2 cups of water and the bullion cubes. Simmer for 2 hours, replacing the water as necessary.

Place 1 Tablespoon of olive oil and 1 Tablespoon of butter and salt and pepper in a skillet. Sauté the sliced mushrooms until golden brown. Add to the dried mushrooms.

Sauté the onion, carrot and garlic, in the remaining olive oil and butter and salt and pepper, until soft and very slightly caramelized. Add to the pot of mushrooms. Add the veal stock. Bring the pot up to a low simmer.

Add the sherry vinegar and the sherry, Salt and Pepper to taste.

Serve with buttered toast and a 1988 Côtes du Rhône.