ACTIVE TIME 20 MINUTES TOTAL TIME 30 MINUTES SERVES 4
✓ Quick Cooking ✓ Freezable ✓ Make Ahead ✓ One Pot ✓ Vegetarian ✓ Family Friendly
2 Tbsp. olive oil1 yellow onion, chopped3 carrots, sliced3 stalks celery, sliced2 cloves garlic, chopped1 lb. mixed mushrooms (such as oyster, shiitake, and cremini), sliced¾ tsp. kosher salt, divided½ tsp. freshly ground black pepper, divided¾ cup pearled farro1 tsp. chopped fresh rosemary, plus leaves for serving½ cup dry white wine5 cups low-sodium vegetable broth
HEAT oil in a large, heavy-bottomed pot or Dutch oven over medium-high. Add onion, carrots, and celery and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
ADD mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring often,…
