Mushroom-Farro Soup with Kale

In a medium saucepot, gently simmer stock with dried mushrooms to reconstitute them.

In a soup pot or large Dutch oven, heat olive oil, 4 turns of the pan. Add fresh mushrooms and brown then add carrots, celery, onion, leeks, garlic, chili peppers, salt, pepper, sage, rosemary and cook partially covered 10 minutes to soften. Add stock, reconstituted mushrooms (minus last few spoonfuls of stock where grit may have settled) and the water; bring to a boil. Add cheese rind and farro, wilt in kale; add nutmeg, reduce heat and simmer 25 minutes until the farro is tender. Adjust seasoning to taste.