Mushroom and Farro Soup

• 2 tablespoons vegetable oil
• 1 (16 ounce) package baby bella mushrooms, sliced
• 1 large onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 4 cloves garlic, minced
• 1 cup pearled farro
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• ½ teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper, to taste
• 1 cup dry white wine
• 5 cups low-sodium vegetable broth
• ½ cup frozen peas

Directions

1. Heat oil in a large pot over medium heat. Cook mushrooms, onion, carrot, celery, and garlic in hot oil, stirring occasionally, until vegetables have softened and moisture has evaporated, 7 to 10 minutes.
2. 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.
3. 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.