1.   Add additional broth, if necessary, to keep the lower quarter of the roast submerged.

2.   Cook until the farro is tender, thinning the soup with additional broth if it gets too thick.

3.   Cook, stirring in additional broth, until the farro is done.

4.   For a less chunky soup, add additional broth.

5.   If needed, thin with additional broth or water.