Mushroom and Farro Soup

By KDHarmon

This mushroom soup recipe is hearty and delicious, with toasted whole grain farro to add body and rosemary to add earthy aromas. Like any great recipe, there are many ways in which this soup builds flavor. First, by allowing enough time for the vegetables to brown, those caramelized bits can mix into the broth. Then, letting the farro toast in the pan with rosemary and vegetables before simmering adds a nutty undertone to the grains. Add a little white wine to balance and brighten the savory elements and you’ve got a wonderfully complex mushroom soup, which, by the way, is vegan! Shopping tip: Buying packages of pre-sliced wild mushrooms certainly cuts down on prep time, but if you don’t mind some extra chopping, the uncut kind can be less expensive.

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 3 carrots, sliced
• 3 stalks celery, sliced
• 2 cloves garlic, chopped
• 1 lb mixed mushrooms (such as oyster, shiitake, and cremini), sliced
• ¾ teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper, divided
• ¾ cup pearled farro
• 1 teaspoon chopped fresh rosemary, plus leaves for serving
• ½ cup dry white wine
• 5 cups low-sodium vegetable broth

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Step 1
Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high. Add onion, carrots, and celery and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.

Step 2
Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring often, until vegetables are tender and browned, 7 to 8 minutes.

Step 3
Stir in farro and chopped rosemary; cook, stirring constantly, until mixture is toasted and fragrant, about 2 minutes. Stir in wine and cook, stirring constantly, until wine has almost evaporated, 1 to 2 minutes. Stir in broth and remaining ¼ teaspoon each salt and pepper.

Step 4
Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until farro is tender, 14 to 16 minutes. Serve topped with rosemary leaves.

Makes 4 servings.