Mushroom And Farro Soup – The Delish Recipe

Cozy up with a warm, comforting bowl of Mushroom and Farro Soup, where nutty farro and tender cremini mushrooms meld together in a rich, aromatic broth, infused with thyme and rosemary.

A perfect, satisfying meal for a chilly day, finished with a sprinkle of Parmesan cheese and fresh parsley for added flair.

Ready Time

2 hrs

Yields

8 servings

Ingredients

2 cups farro
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
4 cups vegetable or chicken broth
2 cups water
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
2 tablespoons grated Parmesan cheese (optional)
2 tablespoons chopped fresh parsley (optional)

Instructions

Rinse the farro in a fine-mesh strainer and drain well. In a large pot, heat the olive oil over medium heat.

Add the chopped onion and cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes.

Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning. Add the sliced cremini mushrooms to the pot and cook, stirring occasionally, until they release their liquid and start to brown, about 5 minutes.

Add the farro to the pot and cook, stirring constantly, for 1 minute.

Add the vegetable or chicken broth, water, thyme, and rosemary to the pot. Season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 25-30 minutes, or until the farro is tender.

Taste and adjust the seasoning as needed. Serve hot, topped with grated Parmesan cheese and chopped fresh parsley if desired.

Notes

Use short-grain farro for the best results, as it holds its shape better than long-grain farro. If using vegetable broth, make sure it’s low-sodium to avoid over-salting the soup.

Don’t overcrowd the pot with the mushrooms – cook them in batches if necessary, to ensure they brown evenly and develop that rich flavor.

For a creamier soup, add 1-2 tablespoons of heavy cream or half-and-half towards the end of the simmering time. If you prefer a stronger mushroom flavor, use 10 ounces of mushrooms or add dried mushrooms like porcini for added depth.

You can make this soup ahead of time and refrigerate or freeze it for up to 3 days.

Just reheat it gently over low heat, adding more broth if needed to achieve the desired consistency. These servings are quite generous, so feel free to adjust the ingredient quantities if you’re serving a smaller crowd.