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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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Course:
Soup
Prep Time:
10
minutes
minutes
Cook Time:
50
minutes
minutes
Total Time:
1
hour
hour
Servings:
6
people
Calories:
336
kcal
Author:
Guido Pedrelli
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.
Calories:
336
kcal
|
Carbohydrates:
35
g
|
Protein:
10
g
|
Fat:
19
g
|
Saturated Fat:
7
g
|
Cholesterol:
20
mg
|
Sodium:
148
mg
|
Potassium:
630
mg
|
Fiber:
6
g
|
Sugar:
3
g
|
Vitamin A:
290
IU
|
Vitamin C:
2.5
mg
|
Calcium:
34
mg
|
Iron:
1.7
mg
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