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Mushroom and Farro Soup

4

55 min

Mushroom and Farro Soup

Mushroom and Farro Soup Photo 1

Time

55 min

Serving

6 persons

Calories

243

Rating

4.00★ (8)

Cuisine

Author: Victoria Buriak
A nice, warming, veggie-filled soup that makes a great weeknight meal.

Ingredients

  • vegetable oil: 2 Tbsp
  • baby bella mushrooms: 1 pack (16 ounce pack, sliced)
  • onion: 1 piece (chopped)
  • carrot: 1 piece (chopped)
  • celery stalk: 1 piece (chopped)
  • garlic: 4 clove (minced)
  • pearled farro: 1 cup
  • garlic powder: 1 tsp
  • onion powder: 1 tsp
  • thyme: 1 tsp (dried)
  • oregano: 1 tsp (dried)
  • bay leaf: 1 piece
  • salt: 0.5 tsp (to taste)
  • black pepper: 0.5 tsp (to taste, freshly ground)
  • dry white wine: 1 cup
  • low-sodium vegetable broth: 5 cups
  • frozen peas: 0.5 cup

Metric Conversion

Stages of cooking

Mushroom and Farro Soup Photo 21
Mushroom and Farro Soup Photo 32
Mushroom and Farro Soup Photo 43
  1. Heat oil in a large pot over medium heat. Add mushrooms, onion, carrot, celery, and garlic. Cook, stirring occasionally, until vegetables have softened and moisture has evaporated, 7 to 10 minutes.
    Mushroom and Farro Soup Photo 2
  2. Add farro to the pot and cook, stirring frequently, for 2 to 3 minutes. Season with garlic powder, onion powder, thyme, oregano, bay leaf, salt, and pepper. Pour in white wine and cook until wine has mostly evaporated, 3 to 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat to low, and cook until farro is softened, 20 to 25 minutes.
    Mushroom and Farro Soup Photo 3
  3. Stir in frozen peas and cook until heated through, 1 to 2 minutes. Adjust salt and pepper to taste. Remove soup from heat and discard bay leaf before serving.
    Mushroom and Farro Soup Photo 4

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