CREAMY PORCINI AND FARRO SOUP

CREAMY PORCINI AND FARRO SOUP image

Categories Soup/Stew Mushroom Low Fat Lunch Simmer

Number Of Ingredients 32

Ingredients

1/2 cup farro (or pearl barley)
4-1/2 cups mushroom broth (see below) or reduced-sodium chicken broth divided
1 oz dried porcini mushrooms
2 cups boiling water
2 teaspoons butter
1 tbsp extra-virgin olive oil
1 cup minced shallots (about 4 medium)
8 cups sliced white mushrooms (about 20 ounces)
2 stalks celery, finely chopped
1 tablespoon minced fresh sage, or 1 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons all-purpose flour
1 cup dry sherry (do not use cooking sherry)
1/2 cup reduced-fat sour cream
1/4 cup minced fresh chives
Mushroom Stock
(Makes 7-8 cups)
1 yellow onion, thinly sliced
1 leek top, chopped and washed
4 garlic cloves, in their skin, crushed with the side of a knife
1 oz dried porcini (or shiitake) mushrooms
1 teaspoon salt
1/2 teaspoon peppercorns
1/2 pound white mushrooms, sliced
2 small carrots, chopped
6 parsley springs, coarsely chopped
3 fresh thyme sprigs
2 fresh marjoram or oregano springs
2 fresh sage leaves
2 bay leaves
9 cups cold water

Steps:

Bring barley and 1-1/2 cups broth to a boil in a small saucepan over high heat. Cover, reduce heat to low and simmer until tender, 30 to 35 minutes. Meanwhile, combine porcini and boiling water in a medium bowl and soak until softened, about 20 minutes. Line a sieve with paper towels, set it over a bowl and pour in mushrooms and soaking liquid. Reserve the soaking liquid. Transfer the mushrooms to a cutting board and finely chop. Heat butter and oil in a Dutch oven over medium-high heat. Add shallots and cook, stirring often, until softened, about 2 minutes. Add white mushrooms and cook, stirring often, until they start to brown, 8 to 10 minutes. Add the porcinis, celery, sage, salt and pepper and cook, stirring often, until beginning to soften, about 3 minutes. Sprinkle flour over the vegetables and cook, stirring, until the flour is incorporated, about 1 minute. Add sherry and cook, stirring, until most of the sherry has evaporated, about 1 minute. Add the soaking liquid and the remaining 3 cups broth; increase heat to high and bring to a boil. Reduce heat and simmer, stirring occasionally, until the soup has thickened, 18 to 22 minutes. Add the cooked barley and continue cooking, stirring occasionally, until heated through, about 5 minutes more. Stir in sour cream until incorporated. Garnish with chives. Mushroom broth: Pour just enough water into the stockpot to start the onions cooking. Add the onion, leek top, garlic, dried mushrooms, and salt. Give the vegetables a stir, then cover the pot and cook gently over medium heat for 15 minutes. Add the remaining ingredients and cover with 9 cups cold water. Bring the stock to a boil, then simmer, uncovered, for 1 hour. Pour the stock through a strainer, pressing as much liquid as you can from the vegetables, then discard them.