1 Place the mushrooms in a bowl, cover with boiling water and let rest for 20-30 minutes or until softened. When soft, rinse the mushrooms, remove the inedible stem, cut the caps into small pieces and set aside. 2 While the mushrooms are soaking, place the meaty bones in a large soup pot and cover with the water. Bring to a boil, skimming the debris that rises to the top. When the water boils, turn the heat to lowest. Keep skimming for 3-4 minutes. 3 Add the beans, split peas, farro, onion, carrots, parsnips, celery, parsley, salt and pepper. Add the mushrooms. Stir, cover the pan partially and cook on the lowest heat for 24 hours (although you can eat it more soupy after about 6 hours). 4 Serve as is or remove meat from the bones, chop and return the meat to the pot.

This sits and cooks all day, although you can eat it after about 6 hours or so, when the meat is tender. The texture changes as it cooks, from more soupy to thick and stew-y. Either way, it tastes delish and is perfect especially when the weather gets cold.