INGREDIENTS
1/4 cup
butter
1 small
carrot
1 stick
celery
3 cups
chicken broth
2
ears corn
2 tbsp
extra virgin olive oil
3/4 cup
farro
1/4 cup
flat leaf parsley
2 tbsp
garlic
1 cup
gouda cheese
3 servings
kosher salt
1 cup
white wine
1 medium
yellow onion