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Recipe by: Chelsea Streifeneder
Oh, hi soup weather! This mushroom and farro soup (which you can seamlessly swap with barley) is one of the soups that has been on repeat during cold winter months. It’s deeply savory, ultra-hearty, and downright delicious. Plus, it’s also vegetarian! Don’t worry, though–with the “meatiness” of the mushrooms, you will not miss the meat in this soup recipe!
Products used: Basil Olive Oil
4 tablespoons SOOC Basil Olive Oil
2 tablespoons garlic, minced
1 cup uncooked pearled farro
4 cups beef broth
1 cup onion, chopped
2 cups carrots, peeled and chopped
2 cups celery, chopped
1 cup baby belle mushrooms, sliced
1 cup white mushrooms, sliced
1 cup baby button mushrooms, cubed
2 tablespoons Worchester sauce
1 tablespoon dried thyme
salt and pepper
1. Pour the olive oil into a pot on the stove over medium heat. Add the onion, carrots, celery and garlic. Cook for 10 minutes.
2. Add the mushrooms, broth, thyme, Worchester sauce, and the farro. Cook until the soup simmers and the farro is cooked through for 35-45 minutes.
3. Serve hot with fresh bread or top with breadcrumbs.
Quick Tip: Farro is a whole grain, and very similar to brown rice. It has a chewy texture but with a slightly nuttier flavor than rice. The important thing to note is to choose pearled farro. Pearled farro has had the bran removed and it’ll need less cooking time than whole farro. Whole farro will absorb too much liquid and take much longer to cook through.
