- 6
Ingredients
- 1 cup Italian farro (available in health food stores, or specialty grocery stores. Wheat berries or barley can be substituted)
- 1 pound mixed shiitake mushrooms, coarsely chopped, stems reserved
- 2 pounds white mushrooms, coarsely chopped
- 1 tablespoon unsalted butter
- 1 yellow onion, minced
- 2 teaspoons kosher salt
- teaspoon freshly ground black pepper, with more for garnish
- 2 cups chicken broth
- 1 cup beef broth
- 1-3 cups milk
- cup of mascarpone cheese (drained yogurt, sour cream or ricotta cheese can be substituted), for garnish
- 1 tablespoon fresh thyme leaves, for garnish
Preparation
Step 1
Soak the farro in cold water for 1 hour, drain and set aside. Place the shiitake stems in a large pot, cover with cold water, cook over medium heat for 2 hours, drain and discard stems. Return the mushroom broth to a pot over high heat and reduce until it equals about 2 cups.
In a large, ovenproof pot over medium heat, melt the butter. Add the onion and cook until it begins to soften, about 3 minutes. Add the chopped shiitake and white mushrooms, the salt and pepper and cook, stirring frequently, until the mushrooms begin to soften, about 5 minutes.
Add the chicken and beef broths and simmer for 10 minutes. Add 1 cup of milk and the farro, stir, partly cover and continue cooking over low heat for 1 hour, stirring often to avoid sticking.
Remove half of the soup, process to a fine puree in a food processor in batches and then combine with the unprocessed soup over low heat. Adjust the consistency of the soup with more whole milk; the soup should be thick, but not globby. Adjust the seasoning with additional salt and pepper to taste. Serve garnished with a dollop of mascarpone, several grinds of fresh pepper and a sprinkling of fresh thyme.
YIELD Six main courses, eight appetizers