In the Kitchen
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This post is in partnership with Undeniably Dairy.
During fall and winter, hearty soups hit the spot nearly every night.
The trouble is that canned soups tend to be loaded with excess sodium, and homemade soups often take hours and hours to make.
You won’t run into either problem with this Farro and Mushroom Soup, which is filled with nutrient-dense ingredients and requires minimal kitchen time. Farro is also a perfect grain for soup, since it’s dense, chewy texture as well as the protein from milk adds real substance to the dish, making it feel more like a filling meal.
WHY WE LOVE THIS RECIPE
Farro (also known as emmer) is an ancient grain that is high in protein and fiber, making this soup hearty enough to be a main dish. The addition of dairy provides additional nutrients, including more protein and that craved creaminess without going overboard, and it provides three of the four critical nutrients most people often lack in the Americans diets: calcium, vitamin D and potassium. Mushrooms add vitamin B, zinc, and selenium.
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