Farro and Mushroom Stew

I didn’t have any barley, so I used farro.  I also didn’t have any vegetable stock, so I improvised using a tomato and maybe a little bit of ketchup (don’t judge, please.  Normally I use watered down tomato soup when I’m out of vegetable stock).

The flavor was pretty blah.  Part of that was probably me, using my fake stock instead of real stock.  It definitely needed lots of salt.  Still, it’s a good, solid recipe that is easy to modify based and what I have on hand.

Barley and Mushroom Stew, from Vegetarian Cooking for Everyone, by Mark Bittman.  Pg. 540