Mushroom and Farro Soup

Heat oil in a large pot over medium heat. Add mushrooms onion carrot celery and garlic. Cook stirring occasionally until vegetables have softened and moisture has evaporated 7 to 10 minutes.

Add farro to the pot and cook stirring frequently for 2 to 3 minutes. Season with garlic powder onion powder thyme oregano bay leaf salt and pepper. Pour in white wine and cook until wine has mostly evaporated 3 to 5 minutes. Pour in broth and bring to a boil. Cover reduce heat to low and cook until farro is softened 20 to 25 minutes.

Stir in frozen peas and cook until heated through 1 to 2 minutes. Adjust salt and pepper to taste. Remove soup from heat and discard bay leaf before serving.