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RECIPE: Mushroom Farro Soup with Root Vegetables
- Yield: Serves 6
Description
Dried mushrooms create a flavorful base for this super healthy soup chock full of vegetables. If you can source local fresh mushrooms, definitely do that.
Ingredients
Units
Scale
- 1/4 cup dried shiitake mushrooms or dried porcini mushrooms
- 2 Tbsps olive oil
- 1 onion, diced
- 1 whole leek, trimmed, cut in half lengthwise, rinsed, and sliced
- 3–4 carrots, peeled and cut into half moons
- 2 cups diced celery root, turnip, or parsnip
- 2 stalks celery, diced
- 2 garlic cloves, finely minced
- 2–3 cups mushrooms, stems removed, sliced
- 2 cups green cabbage, thinly sliced
- 2 tsp salt, divided, and more to taste
- 2 Tbsps tomato paste
- 8 cups water
- 1/2 cup farro, rinsed
- 1 Tbsp fresh thyme or 1 tsp dried thyme
- 1/4 cup chopped fresh parsley
- Black pepper
Instructions
- In a small bowl, soak dried mushrooms in 2 cups of hot water for 10 to 15 minutes. Drain, but save the soaking water to add to the soup. Chop the mushrooms finely.
- In a soup pot, add olive oil and onion, and sauté until soft, about 6 minutes. Add the leek, carrots, root vegetable, celery, garlic, mushrooms, cabbage, and 1 teaspoon salt and cook until vegetables soften somewhat, another 6 to 8 minutes, stirring often. Mix in tomato paste.
- Add the chopped dried mushrooms and the soaking water (being careful to leave any grit at the bottom of the bowl), water, farro, 1 teaspoon salt, and thyme and bring to a boil. Reduce to a simmer, cover partially, and cook until the farro is tender and vegetables are cooked, approximately 30 minutes.
- Stir in the parsley and some pepper. Add additional salt to taste. (Soups take a good amount of salt; add small amounts at a time until the flavor pops.)
Notes
Barley is fine to use in this soup, as the classic mushroom barley soup. If using barley rather than farro, just increase the cooking time to about 40 to 45 minutes. Soup will be done when barley is cooked.
Read Soups for Supper for more recipes.
