I Hate Mushroom Stew

Ingredients

• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast, ground
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1 1/2 cups water
• 4 russet potatoes, cut into 3/4-inch pieces
• 3 carrots, diced
• 3/4 cup frozen peas
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 pound mushrooms
• 1 cup farro
• 1 tablespoon minced fresh thyme

Directions

Heat olive oil in a large pot over medium heat; cook and stir chicken until no longer pink, 5 to 10 minutes. Add onion and garlic; cook and stir until onion is slightly tender, about 4 minutes. Pour chicken broth and water over chicken mixture; add potatoes, carrots, peas, salt, and pepper. Bring liquid to a boil.

Place mushrooms in a food processor and pulse until minced. Add mushrooms and farro to broth mixture. Cover pot, reduce heat to low, and simmer until farro is tender, about 30 minutes. Season soup with thyme.