Step 1

In a small bowl, soak shiitake or porcini mushrooms in 2 cups of hot water for 10 to 15 minutes. Drain, but save the soaking water to add to the soup. Chop the mushrooms finely.

Step 2

In a soup pot, sauté the onion in the olive oil until soft, about 6 minutes. Add the leek, carrots, root vegetable, celery, garlic, mushrooms, cabbage, and 1 teaspoon salt and cook until vegetables soften somewhat, another 6 to 8 minutes, stirring often. Mix in tomato paste.

Step 3

Add the chopped dried mushrooms and the soaking water (being careful to leave any grit at the bottom of the bowl), water, farro, 1 teaspoon salt, and thyme and bring to a boil. Reduce to a simmer, cover partially, and cook until the farro is tender and vegetables are cooked, approximately 30 minutes. Stir in the parsley, and add additional salt to taste and some pepper. (Soups take a good amount of salt; add small amounts at a time until the flavor pops.)