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Hearty Mushroom and Farro Soup

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Hearty Mushroom and Farro Soup

A hearty soup full of mushrooms, vegetables, and whole grain farro all flavored with garlic and fresh sage.

Hearty Mushroom and Farro Soup recipe

Recipe Keywords:


servings: 6

total time: 1 hour

recipe by: 


  • 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


  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.

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