Mushroom Farro Soup

This was intended to be "Mushroom Barley Soup" but I am - gasp! - out of barley.  Shocking, I know.  But thanks to this substitution, the soup was ready in under 90 minutes because farro takes only 10-15 minutes to cook.

2 T oil, divided
2 medium carrots, peeled and chopped
1 medium parsnip, peeled and chopped
1/2 pound mixed mushrooms, chopped
2 stalks celery, chopped
1 small leek, chopped
2 t dried thyme
1 bay leaf
1/4 c white wine or dry vermouth
4 c chicken stock (mine was homemade & very low sodium)
4 c water
salt to taste (I used about 1 T)
1/2 c farro

1. In large Dutch oven, brown carrots and parsnips in 1 T oil, then remove
2. Add 1 T oil and brown mushrooms
3. Deglaze with vermouth
4. Return veg to pan and add remaining ingredients except farro
5. Bring to a boil & simmer 30-45 minutes until reduced by about 25%
6. Add farro and cook until tender

The reason this soup is so good is the browning of the vegetables, especially the mushrooms.  That, and the chicken broth, give it a great color and richness you don't often get in vegetable soups.  Honestly, I could probably pass this off as beef barley; the mushrooms have a meaty texture that mimics meat.  Very low fat, low calorie, lower carb, high in fiber and vitamins, yadda yadda yadda...  Love me a guilt-free bowl of yummy soup!