A simple way to make sure you’re getting your veggies is to make your own soup from scratch. Bonus points if you can pull together a tasty soup that’s so good it can become the main dish at dinner. This creamy mushroom farro stew is all of those things and more.

To start making this stew cook up some cremini mushrooms along with some chopped onion. Once this is partially cooked you’ll add in you farro to get it a little toasted on the outside. Farro is a variety of whole grain wheat usually found in the rice section. If you can’t find it locally you can use barley, bulgar wheat, or brown rice instead, but you may need to adjust the cook time if you do.

To that we’re adding 1 cup of heavy cream and some broth. This gives it a creamy flavor and texture without being too heavy.

We’re adding some kale as well. I tore the kale to get smaller pieces, removing the larger stalks as I went. If you wanted to stretch this soup to feed more people you could add a bit more of these last 3 ingredients and still end up with a tasty stew that’s very satisfying.

The last touches are some really fresh ingredients that give the stew lots of flavor and brightness, like lemon zest and fresh dill.

If you want to add an even creamier flavor you can garnish bowls of this hearty stew with a dollop of sour cream on each one. It adds just a little something extra.

This is one soup that’s not only filling, but gets you a healthy dose of your veggies and whole grains. It’s a win all around.