- 4
Ingredients
- For Serving:
- 7 oz. farro grain, rinsed and soaked for several hours or overnight
- 1/4 cup EVOO
- 1/2 cup carrots, small dice
- 1/2 cup celery, small dice
- 1/2 cup yellow onions, small dice
- 2 Tbsp. garlic, minced
- 10 oz. smoked duck breast, cut into small pieces
- 8 oz. mixed mushrooms, coarsely chopped (can include white, cremini, shiitake, oyster, etc.)
- 1 cup diced tomatoes and juice, (canned)
- 1 cup dry red wine
- 5 cups duck broth, or can substitute 2-1/2 cups beef broth + 2-1/2 cups chicken broth
- Pinch of crushed red pepper
- 8 oz. escarole, cleaned and chopped
- 1 tsp. salt
- 1/2 tsp. black pepper
- 3 Tbsp. fresh thyme, chopped
- EVOO for drizzling
- Grated parmigano-reggiano cheese
Preparation
Step 1
Rinse and then soak the farro for several hours or overnight before proceeding with recipe.
In a soup pot, heat the olive oil on medium-high heat, then add the carrots, celery, onion and garlic and slowly saute until the onions become translucent. Be careful not to burn the garlic! Add the mushrooms and continue to saute.
When the mushrooms have released most of their liquid, add the smoked duck, diced tomatoes and juice, red wine, broth, crushed red pepper and soaked farro.
Cover the pot and bring the soup to a boil. Reduce heat and simmer until the farro is almost tender, approximately 45-60 minutes. (You can add more liquid if a thinner soup is desired)
Add the chopped escarole, salt & pepper. Simmer for approximately 3 minutes (just enough time to cook the escarole), then add the fresh thyme. Serve the soup, piping hot, with a drizzle of extra-virgin olive oil and a sprinkle of grated parmigano-reggiano cheese.