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Copy LinkHearty Mushroom and Farro Soup
Servings: 6
Total Time: 1 hour
Ingredients
1 cup whole grain farro
1 TBSP olive oil
1 large yellow onion, diced
1 medium carrot, diced
1 medium celery rib, diced
1 pound white button mushrooms, sliced
1 pound cremini (baby bella) mushrooms, sliced
salt & pepper
3 medium garlic cloves, minced
5 cups vegetable broth
2 bay leaves
2 TBSP freshly chopped sage leaves
Directions
1. Rinse the farro thoroughly under cold water in a mesh strainer and set aside.
2. Heat the oil in a dutch oven over medium-high heat. Add the onion, carrot, and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Add the mushrooms, 1 tsp salt, and 1/2 tsp pepper to the pot and cook, stirring occasionally, until mushrooms are browned, about 7 minutes.
4. Stir in the garlic and cook until fragrant, about 15 seconds.
5. Add the vegetable broth, bay leaves, sage and farro to the pot and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until farro is cooked, about 30 minutes.
6. Remove the bay leaves and season the soup with salt and pepper to taste.
2. Heat the oil in a dutch oven over medium-high heat. Add the onion, carrot, and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Add the mushrooms, 1 tsp salt, and 1/2 tsp pepper to the pot and cook, stirring occasionally, until mushrooms are browned, about 7 minutes.
4. Stir in the garlic and cook until fragrant, about 15 seconds.
5. Add the vegetable broth, bay leaves, sage and farro to the pot and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until farro is cooked, about 30 minutes.
6. Remove the bay leaves and season the soup with salt and pepper to taste.
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