Farro and Mushroom Soup
This hearty soup is perfect for the cold weather, but you can make it whenever you want. It's delicious!
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 336kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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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