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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.
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Hearty Mushroom and Farro Soup
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Servings: 6
Total Time: 1 hour
Recipe by: Frankie


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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