Umbrian Farro Soup (Umbra Zuppa Di Farro)

• 1 cup yellow onion, medium chop
• 3/4 cup celery, medium chop
• 1/2 cup carrot, medium chop
• 2 cloves garlic, smashed, peeled, and minced
• 2 1/2 ounces dried porcini mushrooms
• 2 cups tomato sauce
• 3 cups cooked farro, al dente
• 1 quart beef stock

1. Saute the onions, celery, and carrots until translucent.
2. Heat 1 cup of the beef stock and add the porcini to reconstitute.
3. In a blender (or Vita Mix), blend about 3/4 of the vegetables, the garlic, 1 cup of the cooked farro, and all of the porcini and liquid until smooth.
4. Add back to the pot and add the remaining farro,vegetables and beef stock. Add 2 1/2 cups of tomato sauce. Season and simmer for 30 minutes.
5. Serve with a dollop of farro and a couple grinds of fresh black pepper.

yellow onion, celery, carrot, garlic, porcini mushrooms, tomato sauce, beef

Taken from food52.com/recipes/24041-umbrian-farro-soup-umbra-zuppa-di-farro (may not work)