I read a not so great review of this book, Big Vegan, not too long ago and I have to say that I didn’t agree with it. I’ve found some lovely things in this book and the recipes that I’ve made have been clearly written and easy to follow. I must trust it because when it called for me to make my own stock for this soup I didn’t say ‘sod that’ and pull out a mushroom stock cube, but instead pulled the dried mushrooms from the cupboard and got on with it.
The stock part is really easy and I remembered to put a bowl under the strainer and not pour the whole lot down the sink. So relieved was I that I’d done well that I threw out the reconstituted mushrooms rather than using them in the soup though, you win some you lose some.
I didn’t have farro even though I thought I did so I used wheat grain instead which took a bit longer to cook than the recipe called for. The only change I made besides that was to sauté the mushrooms before putting them in the stock as I have an aversion to boiled mushrooms. As I said we used regular mushrooms rather than wild ones too.
We really enjoyed this soup and it would have probably served 5 had I not had to boil it the extra time for the wheat,