Mushroom and Farro Soup

1             tablespoon olive oil

2             medium carrots, cut into ¼-inch dice

3             garlic cloves, smashed

12          ounces sliced mushrooms

½           teaspoon kosher salt

3            fresh thyme sprigs

1∕3                      cup sherry

¾           cup farro

1            bay leaf

4            cups vegetable broth

½             teaspoon freshly ground black pepper

2            tablespoons chopped fresh parsley

Nutritional Information per cup:

Calories 130 (13% from fat) • carb. 22g • pro. 5g fat 2g • sat. fat 1g • chol. 4mg • sod. 397mg calc. 21mg • fiber 4g

1. Put the olive oil into the cooking pot of the Cuisinart®  Pressure Cooker. Select Sauté. Once the oil is hot, add the carrots. Stir over the heat until slightly soft. Add the garlic, mushrooms, salt and thyme. Sauté until mushrooms release most of their moisture and the garlic is fragrant, about 5 to 8 minutes.  Add the sherry and cook until the liquid is evaporated.
2. Add the farro, bay leaf and vegetable broth and secure the lid. Select High Pressure. Set the time for 10 minutes. When the audible beep sounds, allow pressure to release naturally.
3. Once pressure is released completely, red indicator will drop. Remove the lid and stir in the pepper. Taste and adjust seasoning as desired. Remove the bay leaf and stir in the chopped parsley before serving.