Chicken Farro Soup

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Coconut & Lime

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Ingredients

2 medium turnips, diced

2 carrots, cut into coins

2 parsnips, cut into coins

2 stalks celery (with greens), diced

2 cups pearl onions

6 cups chicken stock

1/2 teaspoon dried thyme

1/2 teaspoon (dried) Valencia orange peel

2 bay leaves

salt

freshly ground pepper

3 cups diced, cooked chicken breast

1 cup farro

4 cups chicken stock

.25 oz porcini mushrooms, re-hydrated in 1 cup water, liquid reserved.

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