FARRO-MUSHROOM SOUP
A twist on mushroom-barley soup, this warming broth, nourished with fresh hens of the woods, royal trumpets, oysters, and chanterelles, counts as a meal. The farro is tender but with a satisfying chew, a handful of dried porcini offers additional depth of flavor, and dill and vinegar give each spoonful a real pop.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h40m
Number Of Ingredients 12
Steps:
- Soak farro overnight in water to cover; drain.
- In a small bowl, pour boiling water over porcini; let stand 5 minutes. Drain, reserving liquid. Chop porcini.
- In a medium saucepan, combine farro, broth, and porcini liquid. Bring to a boil, then reduce to a simmer, cover, and cook until almost tender, about 45 minutes.
- Meanwhile, melt butter in a large skillet over high. Add onion, garlic, and porcini mushrooms and cook, stirring frequently, until onion is translucent, about 4 minutes. Add wild mushrooms and cook, stirring occasionally, until mushrooms have released liquid and begun to brown, 6 to 7 minutes. Season with salt and pepper. Stir in sherry; cook until evaporated, about 1 minute.
- Stir mushroom mixture into soup; cook, partially covered, until farro is tender, about 15 minutes. Season with vinegar, salt, and pepper. Serve, sprinkled with dill.
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Bård M
[email protected]I found the soup to be a bit bland. I added some extra salt and pepper to taste.
Jennelyn Balcon
[email protected]This soup is a bit time-consuming to make, but it's worth the effort.
Victor Aceves
[email protected]I added some chopped kale to the soup for extra nutrition.
Messiah walker
[email protected]I'm not a fan of farro, so I used barley instead. The soup still turned out great.
Rind Rind
[email protected]This soup is the perfect comfort food for a cold winter day.
foster family
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it and asked for the recipe.
Jeanette Vazquez
[email protected]Delicious!
Faykgsjf Hskfh
[email protected]I followed the recipe exactly and the soup turned out perfectly. It was creamy, flavorful, and very satisfying. I highly recommend this recipe.
Lyn Slim
[email protected]This soup was easy to make and packed with flavor. I used a variety of mushrooms, including shiitake, cremini, and oyster, and they all worked well together.
Taiyyab Khan
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this soup. The farro gave it a hearty texture and the mushrooms added a subtle umami flavor. I'll definitely be making this again.
Valencia Victoria Connell
[email protected]This farro mushroom soup was a hit at my dinner party! The flavors were rich and complex, and the soup had a lovely creamy texture. My guests couldn't stop raving about it.