Mushroom and Farro Soup
Rating
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Ingredients
~7 cups
- 1/3 cup dried mushrooms like porcini
- 2 tablespoons oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 1 pound mushrooms (white, brown/cremini, shiitake or a mixture)
- 1/2 cup farro, pearled barley, or spelt, rinsed
- 6 cups low sodium or salt-free beef broth or stock (vegetable, mushroom or chicken stock can be swapped)
- 1/4 cup dry sherry
- 1 tablespoon tomato paste
- Salt and pepper to taste
- 1 tablespoon sherry vinegar
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Preparation
Step 1
Cover dried mushrooms with 1 cup boiling water, and set aside for 20 minutes, or while you prepare the rest of the soup.
Step 2
Trim and slice fresh mushrooms, then give them a rough chop to your desired texture.
Step 3
Heat oil in a heavy-bottomed deep pot. Sauté onions and carrots over medium heat until onions begin to color, about 10 to 15 minutes.
Step 4
Add garlic, and sauté for 30 seconds.
Step 5
Add fresh mushrooms, and cook until they begin to release liquid, about 5 to 10 minutes.
Step 6
Raise heat and add barley; sauté until it begins to color.
Step 7
Add broth, sherry, and tomato paste.
Step 8
Scoop the porcinis out of their soaking liquid (hang onto the liquid) and finely chop them.
Step 9
Strain the soaking liquid to remove any grit and add both this liquid and the chopped porcinis to the pot.
Step 10
Season with salt and pepper, and simmer for about 40 minutes, until grains are tender.
Step 11
Stir in sherry vinegar; adjust seasonings and serve.
Step 12
Save recipe for the next time?
Chef's notes
A puddle of brown soup is hard to make look appealing. Consider swirling in a sherry cream or a dollop of dilled sour cream for presentation, especially when serving guests.
