Wild Mushroom and Farro Soup
Indulge in this robust and nutritious wild mushroom and farro soup that’s so satisfying, it can easily serve as a complete meal!
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Ingredients
- 1 ounce dried porcini mushrooms
- 4 medium carrots
- 4 medium celery stalks
- 4 garlic cloves
- 3/4 cup uncooked pearled farro
- 1 pound sliced cremini mushrooms
- 1/2 cup Marsala wine
- 4 cups beef broth
- 1 1/2 teaspoons dried thyme
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 cup Italian flat-leaf parsley
- 2 yellow onions
- 3 tablespoons extra-virgin olive oil
- 4 ounces Canadian bacon or pancetta
Equipment Needed
- Dutch Oven
Instructions
- 1
In a small saucepan, combine the dried porcini mushrooms with four cups of water. Bring the mixture to a boil. Once boiling, turn off the heat, cover the saucepan, and let the mushrooms steep for 20 minutes.
- 2
In the meantime, pour the olive oil into a heavy-bottomed pot or Dutch oven and heat it up.
- 3
Introduce the Canadian bacon or pancetta, along with the chopped onions, diced carrots, and celery to the pot. Sauté these ingredients over medium heat for about 10 minutes, stirring occasionally, until the vegetables soften.
- 4
Stir in the minced garlic and farro, cooking for an additional 2 minutes. Then, add the cremini mushrooms and Marsala wine, continuing to cook for another 5 minutes.
- 5
Strain the soaking liquid from the porcini directly into the soup pot. Incorporate the broth and fresh thyme into the mixture.
- 6
Rinse the porcini mushrooms under cold running water, chop them coarsely, and add them to the pot.
- 7
Season with salt and 1 teaspoon of black pepper, then bring the soup to a boil. Reduce the heat to a gentle simmer, partially covering the pot, and let it cook for 45 minutes.
- 8
Just prior to serving, create a paste by mashing together the butter and flour, then stir it into the soup until well blended.
- 9
If desired, add an additional tablespoon or two of Marsala wine and adjust the salt to taste. Garnish with fresh parsley before serving.
Nutrition Information
Notes & Tips
- Recipe adapted from Ina Garten