Beef and Vegetable Farro soup

Directions

• Sauté Mushrooms: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Add the mushrooms and a sprinkle of salt. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 5-7 minutes. Transfer the mushrooms to a small bowl and set aside.
• Brown the Beef: Heat the remaining 1 tablespoon of olive oil in the same pot. Add the diced beef, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, and cook until browned on all sides, about 5 minutes.
• Add Vegetables: Add the onions, turnips, and carrots to the pot. Stir to combine and sauté for 5 minutes until slightly softened.
• Add Herbs and Tomatoes: Tie the thyme and rosemary sprigs together with kitchen string and add them to the pot along with the bay leaves. Stir in the diced tomatoes and cook for 2 minutes.
• Simmer Soup Base: Pour in the beef broth and bring the soup to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes to allow flavors to meld.
• Add Kale and Farro: Stir in the kale and farro. Cover and simmer for another 10-15 minutes, or until the farro is tender. Taste and adjust seasonings with additional salt and pepper if needed.
• Serve: Remove the herb bundle and bay leaves before serving. Ladle the soup into bowls and enjoy.