Mushroom Farro Soup Recipe

Thank you to all those that attended our Healthy Harvest Soup Cooking class. Try this "Meatless Monday" recipe that was such a hit!

Mushroom Farro Soup

Ingredients

2 tbsp. olive oil

1 pound of mushrooms, sliced (white, portabello, shitake, etc.)

4-5 dried porcini mushrooms

3 cups of carrots, chopped

1 cup of yellow onion, chopped

1 cup of celery chopped

2 cloves garlic, sliced

2 sprigs of fresh thyme

6 cups of homemade or low sodium vegetable broth

1 cup of farro

1 tbsp. chopped Italian parsley

salt and pepper

Directions:

Heat oil in a large pot over medium-high heat. Add the onions and saute until translucent. Add mushrooms, carrots, celery, garlic, thyme and ¾ tsp. each of salt and pepper. Cook, stirring several times until carrots and celery are tender, approximately 10 minutes.

Add vegetable broth and farro. Bring to boil then simmer approximately 30-40 minutes or until farro is tender. While farro is cooking - remove one cup of warm broth and place in separate bowl.  Add dried mushrooms. Allow mushrooms to soften then chop coarsely and add mushrooms and broth back into pot.  The reconstituted mushrooms create a rich, earthy flavor to the soup.