Spelt-And-Wild Mushroom Soup With Pasta

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1 cup uncooked spelt or wheat berries

2 cups boiling water

1/2 cup dried porcini or shiitake mushrooms (about 3/4 ounce)

1/2 cup finely chopped fresh parsley

3 garlic cloves, minced

1 tablespoon olive oil, divided

3 cups thinly sliced leek (about 3 large)

6 cups Vegetable Stock or canned vegetable broth

1/2 cup dry white wine

1 tablespoon tomato paste

1 1/2 cups hot cooked farfalle (about 1 cup uncooked bow tie pasta)

1/2 teaspoon salt

1/4 teaspoon black pepper

6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese

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