Farro soup

Farro and Mushroom Soup

This hearty soup is perfect for the cold weather, but you can make it whenever you want. It's delicious!
4.5 from 2 votes
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Course: Soup
Cuisine: Italian
Keyword: bean soup, boletus mushrooms, farro, zuppa
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 336kcal
Author: Nonna Box


  • 1/2 cup dried porcini mushrooms
  • 1/2 pound cremini mushrooms finely sliced
  • 2 large portobello mushrooms diced
  • 4 tbsp extra virgin olive oil
  • 4 tbsp butter
  • 1 large onion finely chopped
  • 2 garlic cloves smashed
  • 1 cup farro rinsed
  • 6 cups low-sodium chicken or vegetable stock
  • salt and pepper to taste
  • 1 tbsp fresh Italian parsley finely chopped


  • In a small pot, boil 2 cups of water. Add the dried porcini mushrooms, cover, turn off the heat and set aside for 30 minutes.
  • In a dutch oven, heat the olive oil and butter. Add the onions and saute until soft, about 10 minutes.
  • Add the garlic and sauté for 1 minute.
  • Add the fresh mushrooms and cook until soft, about 10 minutes.
  • Add the rinsed farro and sauté for an additional 5 minutes.
  • Stir in the chicken broth, cover and turn the heat to medium high.
  • Drain the porcini mushrooms and reserve the water.
  • Strain the porcini water with a fine sieve to remove any grit, then add the liquid to the soup.
  • Season with salt and pepper to taste, cover and lower the heat to simmer for about 45 minutes, or until the farro is tender.
  • Stir occasionally and add additional seasoning if necessary.
  • Serve in warmed bowls, sprinkled with the chopped parsley, with slices of grilled ciabatta bread on the side.


Calories: 336kcal | Carbohydrates: 35g | Protein: 10g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 148mg | Potassium: 630mg | Fiber: 6g | Sugar: 3g | Vitamin A: 290IU | Vitamin C: 2.5mg | Calcium: 34mg | Iron: 1.7mg
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