4 tablespoon butter
2 cups yellow onions, diced
1/2 cup Bluebird Split Emmer Farro
2 lbs. mushrooms, sliced
1 teaspoon sea salt
2 teaspoon dried dill, plus extra for topping
1 tablespoon paprika
2 teaspoon fresh lemon juice
2 cups chicken or vegetable stock
1 cup dry white wine
1 cup milk or cream
black pepper to taste
1/2 cup sour cream
fresh parsley, minced
In the Dutch oven melt the butter. Add onions, saute over medium heat until translucent, about 5 minutes. Add mushroom, salt, dill, and paprika. Saute until mushrooms release their moisture (about 8 minutes). Add split farro. Stir well and cover. Let cook for about 10 minutes, stirring occasionally.
Stir in lemon juice, stock, and white wine. Cover and cook about 20-25 minutes, stirring often.
Stir in milk; add black pepper to taste and more salt if needed. Pulse ingredients quickly with an immersion blender, careful to not over blend, leaving chunks of mushrooms for texture. Whisk in the sour cream. Do not boil or cook on high heat. Gently keep warm until ready to serve. Top with freshly minced parsley and sprinkle with dried dill.