In a medium saucepan, bring 3 cups of vegetable broth to a boil. Add the farro and reduce heat to a simmer. Cook for 30-35 minutes, or until tender. Drain and set aside.

Sauté the Mushrooms

In a large clay pot or Dutch oven, heat sesame oil over medium heat. Add minced garlic and grated ginger, and sauté for about 1 minute until fragrant. Add the mixed local mushrooms and cook for 5-7 minutes until tender.

Prepare the Miso Broth

In a small bowl, dissolve dehydrated miso in 1 cup of warm vegetable broth. Stir until fully combined, then add soy sauce.

Combine Ingredients

Add the cooked farro, puffed wild rice, and the miso broth mixture to the clay pot with the sautéed mushrooms. Pour in the remaining vegetable broth, stir well, and bring to a gentle simmer.

Serve and Garnish

Once heated through, remove from heat. Serve hot, garnished with sliced green onions and sesame seeds to taste.