Mushoom farro soup

Earthy Porcini mushrooms and nutta farro come together in this brothy, nourishing soup that’s as good on a weeknight as it is for weekend guests. It’s rustic, hearty, and a beautiful way to showcase the depth of Italian grains.

MUSHROOM FARRO SOUP

INGREDIENTS

• 3 quarts vegetable stock

• 3 cups water

• 1 cup Farro

• 1 large yellow onion, diced

• 2 stalks celery, cut to 1/2" pieces

• 2 large carrots, peeled and cut to 1/4" coins

• 2oz dried porcini mushrooms

• 2-3 garlic cloves, crushed

• 1.5 tsp kosher salt

• 1 tsp ground black pepper

• 1/4 cup Italian parsley, chopped

• 2 Tbsp Extra Virgin Olive Oil

DIRECTIONS

1. Bring 2 cups of water, farro, and 1/2 tsp salt to a boil. Cook 20-35 minutes until al dente. Drain and reserve.

2. Soak dried mushrooms in 1 cup of hot water for 15 minutes. Strain mushrooms through a cheesecloth, saving the liquid for later use. Coursley chop the rehydrated mushrooms.

3. In a stock pot, heat olive oil over medium-high heat and add the onions, celery, carrots, and mushrooms. Sautee until soft - about 5 minutes.

4. Add reserved mushroom broth and vegetable stock and bring to a simmer.

5. Add the cooked farro, salt and black pepper. Simmer for 10-15 minutes.

6. Garnish with parsley and serve.

Buon Appetito!