MUSHROOM AND FARRO SOUP

Mushroom and Farro Soup image

A nice, warming, veggie-filled soup that makes a great weeknight meal.

Provided by Kim

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 17

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Ingredients

2 tablespoons vegetable oil
1 (16 ounce) package baby bella mushrooms, sliced
1 large onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 cloves garlic, minced
1 cup pearled farro
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, to taste
1 cup dry white wine
5 cups low-sodium vegetable broth
½ cup frozen peas

Steps:

Heat oil in a large pot over medium heat. Add mushrooms, onion, carrot, celery, and garlic. Cook, stirring occasionally, until vegetables have softened and moisture has evaporated, 7 to 10 minutes.
Add farro to the pot and cook, stirring frequently, for 2 to 3 minutes. Season with garlic powder, onion powder, thyme, oregano, bay leaf, salt, and pepper. Pour in white wine and cook until wine has mostly evaporated, 3 to 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat to low, and cook until farro is softened, 20 to 25 minutes.
Stir in frozen peas and cook until heated through, 1 to 2 minutes. Adjust salt and pepper to taste. Remove soup from heat and discard bay leaf before serving.

Nutrition Facts : Calories 243.1 calories, Carbohydrate 38.7 g, Fat 5.7 g, Fiber 2.9 g, Protein 6.7 g, SaturatedFat 0.8 g, Sodium 403.2 mg, Sugar 5.3 g

*** Explore more Mushroom And Farro Soup Recipes »

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Mary Osei

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I thought this soup was just okay. It wasn't bad, but it wasn't anything special either. I probably wouldn't make it again.

Tahir Sabir

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This soup was a bit bland for my taste. I think it needed more seasoning. I also found that the farro didn't cook evenly. Some of the grains were still hard, while others were mushy.

Lynnae Molina

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I love this soup! It's so hearty and flavorful. I always make a big batch so I can have leftovers for lunch the next day. I also like to add a bit of shredded chicken or tofu to the soup to make it even more filling.

Jayden Murden

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This soup was easy to make and turned out great! I used a mix of cremini and shiitake mushrooms, and they were both delicious. I also added a bit of chopped kale to the soup, which gave it a nice green color. Overall, this is a great soup that I woul

Siboniso Fortune

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I'm not a big fan of mushrooms, but this soup was surprisingly good. The farro and vegetables were cooked perfectly, and the broth was flavorful. I'll definitely be making this soup again, even though I don't like mushrooms.

Arpad Kovacs

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This soup was delicious! The mushrooms and farro were cooked perfectly, and the broth was flavorful. I especially loved the crispy mushrooms. I'll definitely be making this soup again.

MegaRayquaza1025

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I thought this soup was just okay. It wasn't bad, but it wasn't anything special either. I probably wouldn't make it again.

Md Ayub 4

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This soup was a bit bland for my taste. I think it needed more seasoning. I also found that the farro didn't cook evenly. Some of the grains were still hard, while others were mushy.

I'm not a big fan of mushrooms, but this soup was surprisingly delicious. The farro and vegetables were cooked perfectly, and the broth was flavorful. I'll definitely be making this soup again, even though I don't like mushrooms.

Claudine Devnarain

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This mushroom and farro soup was a hit with my family! The flavors were rich and savory, and the farro added a nice nutty flavor. I especially loved the crispy mushrooms. I'll definitely be making this soup again.

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