Best Mushroom And Farro Soup Recipes

MUSHROOM AND FARRO SOUP

Mushroom and Farro Soup image

A nice, warming, veggie-filled soup that makes a great weeknight meal.

Provided by Kim

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil
1 (16 ounce) package baby bella mushrooms, sliced
1 large onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 cloves garlic, minced
1 cup pearled farro
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, to taste
1 cup dry white wine
5 cups low-sodium vegetable broth
½ cup frozen peas

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.

Nutrition Facts : Calories 243.1 calories, Carbohydrate 38.7 g, Fat 5.7 g, Fiber 2.9 g, Protein 6.7 g, SaturatedFat 0.8 g, Sodium 403.2 mg, Sugar 5.3 g

VEGAN CREAMY MUSHROOM AND FARRO SOUP

Vegan Creamy Mushroom and Farro Soup image

Farro is rich in protein, fiber, and iron. This soup will make 4 servings as a main or 6 to 8 for a light lunch. The coconut milk adds a slightly creamy texture to the soup, which pairs well with the slightly chewy farro.

Provided by Bren

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 small onion, finely diced
2 stalks celery, roughly chopped
3 carrots, roughly chopped
1 teaspoon finely chopped garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 pound mixed mushrooms, roughly chopped (cremini, portobello, white)
1 teaspoon salt
½ teaspoon freshly ground pepper, or to taste
¼ cup fresh celery leaves, chopped
1 (32 ounce) carton unsalted vegetable stock
¾ cup farro
2 tablespoons tomato paste
2 tablespoons low-sodium soy sauce (such as Bragg®)
1 (14 ounce) can coconut milk (such as Aroy-D)

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.

Nutrition Facts : Calories 427.5 calories, Carbohydrate 47.5 g, Fat 25.9 g, Fiber 5.2 g, Protein 11.1 g, SaturatedFat 19.1 g, Sodium 1198.1 mg, Sugar 7.8 g