Tender, chewy farro and earthy mushrooms make this hearty soup a meal in itself. Although it takes an hour to make, most of that is simmering time, during which you can feel free to curl up with a good book and wait for the flavors to meld.
Farro is an ancient grain that is said to have been eaten by the ancient Romans. Italians have used it for centuries. Today, I made a traditional Tuscan soup that I had in a small restaurant in the village of Arcidosso in the hills of Tuscany.
If you have never tried farro, it is similar to barley but with a more earthy taste, which is why it is paired with fresh mushrooms in this recipe. The three different types of mushrooms in this recipe provide a depth of flavor as well as some important nutritional benefits. These include vitamin B, selenium and zinc, as well as a good dose of vitamin D, which is especially important during the shorter, darker winter days.
Farro and mushroom soup is simple, hearty and comforting. Just serve it with slices of Italian ciabatta bread to make a perfect meal for a cold night.
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