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Brown mushrooms in olive oil over medium-high heat. Season with salt, pepper, garlic powder + onion powder, and cook until golden and the moisture has evaporated.
Add onion, garlic and cook until soft. Add butter, then toast the farro for 1–2 minutes.
Add 2½ cups broth, scraping up the browned bits. Add thyme, simmer for 20–30 minutes, stirring occasionally and adding more broth as needed, until the farro is tender but still chewy.
Stir in the beans + kale during the last few minutes.
Off heat, stir in parm + a splash of cream. Finish with olive oil, black pepper and more parm.