Heat the oil in a dutch oven over medium-high heat.
Add the onion, carrot, and celery and cook, stirring occasionally, until vegetables are softened, about 4 minutes.
Add the mushrooms, garlic, 1 tsp salt, and 1/2 tsp black pepper to the pot and cook, stirring occasionally, until mushrooms are browned, about 7 minutes.
Stir in the water, sage, bay leaves, and farro to the pot and bring to a boil.
Reduce the heat to medium-low and simmer, stirring occasionally, until farro is cooked, about 30 minutes.
Remove the bay leaves and season the soup with salt and pepper to taste.
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