Mushroom Bisque With Farro

• 1 cup Italian farro (available in health food stores, or specialty grocery stores. Wheat berries or barley can be substituted)
• 1 pound mixed shiitake mushrooms, coarsely chopped, stems reserved
• 2 pounds white mushrooms, coarsely chopped
• 1 tablespoon unsalted butter
• 1 yellow onion, minced
• 2 teaspoons kosher salt
• teaspoon freshly ground black pepper, with more for garnish
• 2 cups chicken broth
• 1 cup beef broth
• 1-3 cups milk
• cup of mascarpone cheese (drained yogurt, sour cream or ricotta cheese can be substituted), for garnish
• 1 tablespoon fresh thyme leaves, for garnish

1. Soak the farro in cold water for 1 hour, drain and set aside.
2. Place the shiitake stems in a large pot, cover with cold water, cook over medium heat for 2 hours, drain and discard stems.
3. Return the mushroom broth to a pot over high heat and reduce until it equals about 2 cups.
4. In a large, ovenproof pot over medium heat, melt the butter.
5. Add the onion and cook until it begins to soften, about 3 minutes.
6. Add the chopped shiitake and white mushrooms, the salt and pepper and cook, stirring frequently, until the mushrooms begin to soften, about 5 minutes.
7. Add the chicken and beef broths and simmer for 10 minutes.
8. Add 1 cup of milk and the farro, stir, partly cover and continue cooking over low heat for 1 hour, stirring often to avoid sticking.
9. Remove half of the soup, process to a fine puree in a food processor in batches and then combine with the unprocessed soup over low heat.
10. Adjust the consistency of the soup with more whole milk; the soup should be thick, but not globby.
11. Adjust the seasoning with additional salt and pepper to taste.
12. Serve garnished with a dollop of mascarpone, several grinds of fresh pepper and a sprinkling of fresh thyme.

italian farro, shiitake mushrooms, white mushrooms, unsalted butter, yellow onion, kosher salt, freshly ground black pepper, chicken broth, beef broth, milk, mascarpone cheese, thyme

Taken from cooking.nytimes.com/recipes/5673 (may not work)