Monday, February 16, 2015

Warms You Up Mushroom Farro Soup


I don't know about you, but with temps in the single digits and below here in NJ (with an estimated wind-chill of about 0 Kelvin) I feel the need to have a warming bowl of soup at as many meals as possible.

My everyday bowls.  Not as cute but they hold more soup.

One such soup is a recipe I had found at Cookin' Canuck.   Tweaked here and there until it squeaked,  it is essentially mushroom barley soup but made with farro, and lightly kicked up with a splash of Marsala wine and the spiciness of ginger.   Pair it with a crusty whole-wheat roll and it becomes a light yet filling lunch that will keep you warm until dinner.

This soup is shared as part of the No Croutons Required challenge, alternately hosted by Lisa of Food and Spice and (this month) by Jacqueline of Tinned Tomatoes.

Warms You Up Mushroom Farro Soup
Based on Cookin' Canuck
Yield: 4-5 servings

1 Tbl. olive oil
1 small onion, 1/2" dice
2 carrots, peeled and chopped (or 18-20 baby carrots chopped)
1 stalk celery, chopped
2-inch knob fresh ginger, peeled and grated
3 garlic cloves, chopped
1/2 tsp. coarsely ground black pepper
1 (10 oz.) package white button mushrooms, cleaned and thinly sliced
1/2 cup farro
4 cups vegetarian chicken broth plus 1 cup mushroom broth (or all 5 cups veggie chicken broth)
1/4 cup Marsala wine (optional but awesome)
1 tsp. kosher salt
1/4 loosely packed cup flat-leaf parsley leaves, chopped


Place 4-quart saucepan over  medium-high heat.  When hot, add olive oil, wait 10 seconds, then add onion, carrots and celery. Saute for 5 minutes or until onions start to soften and become translucent.


Stir in garlic, ginger and black pepper; saute for an additional 30 seconds.  Add mushrooms; saute 5-8 minutes, or until mushrooms reduce and start to give off their liquid.

In case you were wondering what raw farro looks like.
Cooked, it tastes almost like barley, with a pleasant chewiness.


Stir in farro and saute for 2 minutes. Add bay leaf and broth(s).  Bring to a boil, then reduce heat and simmer uncovered until farro is tender but still slightly chewy, about 25 minutes.


Remove from heat.  Discard bay leaf.  Stir in Marsala.  Taste and add the kosher salt if needed. Ladle soup into individual bowls.  Sprinkle with parsley just before serving.

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