Best Farro Mushroom Soup Recipes

MUSHROOM AND FARRO SOUP

Steps:

• 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.
• 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.
• 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.

VEGAN CREAMY MUSHROOM AND FARRO SOUP

Steps:

• Heat olive oil in a pot over medium heat. Add onion, celery, and carrots. Cook until onion is soft and translucent, 3 to 5 minutes. Add garlic, basil, and oregano and cook for another 30 seconds. Mix in mushrooms, salt, and pepper. Cover and cook, stirring occasionally, over medium-low heat for 10 minutes.
• Uncover and add celery leaves, vegetable stock, farro, tomato paste, and soy sauce. Simmer until farro is cooked, 25 to 30 minutes.
• Pour in coconut milk and heat until soup is warmed through, 5 to 10 minutes.

FARRO-MUSHROOM SOUP

Steps:

• Soak farro overnight in water to cover; drain.
• In a small bowl, pour boiling water over porcini; let stand 5 minutes. Drain, reserving liquid. Chop porcini.
• In a medium saucepan, combine farro, broth, and porcini liquid. Bring to a boil, then reduce to a simmer, cover, and cook until almost tender, about 45 minutes.
• Meanwhile, melt butter in a large skillet over high. Add onion, garlic, and porcini mushrooms and cook, stirring frequently, until onion is translucent, about 4 minutes. Add wild mushrooms and cook, stirring occasionally, until mushrooms have released liquid and begun to brown, 6 to 7 minutes. Season with salt and pepper. Stir in sherry; cook until evaporated, about 1 minute.
• Stir mushroom mixture into soup; cook, partially covered, until farro is tender, about 15 minutes. Season with vinegar, salt, and pepper. Serve, sprinkled with dill.

RUSSIAN WILD MUSHROOM SOUP WITH FARRO

Steps:

• Soak the dried mushrooms in enough boiling water to cover them for about 1 hour. Drain, reserving the soaking liquid, and chop coarsely.
• Melt the butter in a large heavy-based saucepan, add the onion, celery and fresh mushrooms and fry gently for about 15 minutes.
• Add the farro, the dried mushrooms, plus their soaking liquid, and the stock. Season with salt and pepper to taste, cover, reduce the heat and simmer for 20 minutes.
• Add the potato and bouquet garni and simmer until the farro is cooked and the vegetables are tender - about another 20 minutes. Stir in the dill and lemon juice, then check the seasoning and adjust if necessary.
• Serve hot, with spoonfuls of soured cream on top.

MUSHROOM-FARRO SOUP WITH PARMESAN BROTH

Steps:

• Heat oven to 300 degrees and bring a small saucepan of water to a boil. Spread farro out on a baking sheet in a single layer and toast for 20 minutes, stirring once or twice to toast the grains evenly.
• While farro toasts, place dried mushrooms in a small bowl and cover completely with 1 1/2 cups hot water from the saucepan. Cover the bowl and set aside to hydrate.
• Place a large Dutch oven over medium-high heat and add the butter and 1 tablespoon olive oil. Once the butter has melted, add the shallots and 1/2 teaspoon salt and sauté until translucent, 3 to 5 minutes. Add the garlic and sauté for 2 minutes, adding a splash of water if necessary to prevent it from scorching.
• Stir in the toasted farro. Carefully scoop the dried mushrooms from their soaking liquid and add them to the pot. Strain their soaking liquid through a fine-mesh sieve into the pot as well, discarding any grit left in the sieve. Add Parmesan broth, white wine and thyme to the pot and bring to a boil over high.
• Once liquid boils, lower to a simmer and cook, covered, for 25 minutes. Uncover the pot and continue to cook at an active simmer until the farro is al dente, swimming in a lightly creamy broth, another 25 minutes. Remove from the heat, discard thyme stems and stir in the grated Parmesan. Season with black pepper to taste.
• When the farro is almost done, cook the fresh mushrooms: Heat 1 1/2 tablespoons olive oil in a large (12-inch) skillet over medium-high. Add half the torn fresh mushrooms, stir to coat, then cook, undisturbed, for 2 minutes. Season with salt and pepper, then cook until the mushrooms are golden and caramelized, 1 to 2 minutes. Transfer the mushrooms to a medium bowl. Repeat with remaining 1 1/2 tablespoons oil and remaining fresh mushrooms, transferring cooked mushrooms to bowl. Stir 2 teaspoons vinegar into cooked mushrooms; season to taste.
• To serve, ladle soup into shallow bowls. Top with seared mushrooms and extra Parmesan, to taste.

MUSHROOM-FARRO SOUP WITH PARMESAN BROTH RECIPE

Steps:

• Heat oven to 300 degrees and bring a small saucepan of water to a boil. Spread farro out on a baking sheet in a single layer and toast for 20 minutes, stirring once or twice to toast the grains evenly.
• While farro toasts, place dried mushrooms in a small bowl and cover completely with 1 1/2 cups hot water from the saucepan. Cover the bowl and set aside to hydrate.
• Place a large Dutch oven over medium-high heat and add the butter and 1 tablespoon olive oil. Once the butter has melted, add the shallots and 1/2 teaspoon salt and sauté until translucent, 3 to 5 minutes. Add the garlic and sauté for 2 minutes, adding a splash of water if necessary to prevent it from scorching.
• Stir in the toasted farro. Carefully scoop the dried mushrooms from their soaking liquid and add them to the pot. Strain their soaking liquid through a fine-mesh sieve into the pot as well, discarding any grit left in the sieve. Add Parmesan broth, white wine and thyme to the pot and bring to a boil over high.
• Once liquid boils, lower to a simmer and cook, covered, for 25 minutes. Uncover the pot and continue to cook at an active simmer until the farro is al dente, swimming in a lightly creamy broth, another 25 minutes. Remove from the heat, discard thyme stems and stir in the grated Parmesan. Season with black pepper to taste.
• When the farro is almost done, cook the fresh mushrooms: Heat 1 1/2 tablespoons olive oil in a large (12-inch) skillet over medium-high. Add half the torn fresh mushrooms, stir to coat, then cook, undisturbed, for 2 minutes. Season with salt and pepper, then cook until the mushrooms are golden and caramelized, 1 to 2 minutes. Transfer the mushrooms to a medium bowl. Repeat with remaining 1 1/2 tablespoons oil and remaining fresh mushrooms, transferring cooked mushrooms to bowl. Stir 2 teaspoons vinegar into cooked mushrooms; season to taste.
• To serve, ladle soup into shallow bowls. Top with seared mushrooms and extra Parmesan, to taste.