mushroom and farro soup

INGREDIENTS

• 1/3 cup dried mushrooms like porcini
• 2 tablespoons oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2 cloves garlic, minced
• 1 pound mushrooms (white, cremini, shiitake or a mixture thereof; I used 100% brown/creminis)
• 1/2 cup farro, pearled barley, or spelt, rinsed
• 6 cups low sodium or salt-free beef broth or stock (vegetable, mushroom or chicken stock can be swapped)
• 1/4 cup dry sherry
• 1 tablespoon tomato paste
• Salt and pepper to taste
• 1 tablespoon sherry vinegar