Recipes > Soups, Sugar Free, Vegan, Vegetarian

Farro and Mushroom Soup

1 Star2 Stars3 Stars4 Stars5 Stars (90 votes, average: 3.26 out of 5)

45 minutes

1 Serving

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 required minimal kitchen time. Farro is also a perfect grain for soup, since its dense, chewy texture adds real substance to the dish, making it feel more like a filling meal.

Make it with vegetable broth and it’ll also be vegan.

1 Star2 Stars3 Stars4 Stars5 Stars (90 votes, average: 3.26 out of 5)

45 minutes

1 Serving

Ingredients

2 teaspoons extra virgin olive oil

2 cloves garlic, minced

1 medium carrot, peeled and finely chopped

1 stalk celery, finely chopped

1 small onion, finely chopped

12 ounces mushrooms, chopped

1 1/2 teaspoons fresh thyme, chopped

1/8 teaspoon salt

1/4 teaspoon freshly ground pepper

1 14 ounce can low sodium vegetable or chicken broth

1 cup water

1/4 cup Italian pearled farro

 

Directions

Farro and Mushroom Soup
  1. Heat oil in large saucepan over medium heat. Add garlic, carrot, celery, onion, mushrooms, thyme, salt and pepper and cook, stirring, until vegetables release juices, about 3 to 5 minutes. Increase heat to medium-high and continue to cook, stirring often, until most of the liquid has evaporated, about 5 minutes.
  2. Add broth, water and farro; bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until vegetables and farro are tender, about 25 minutes.

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. Mushrooms add vitamin B, zinc, and selenium, all of which are nutrients that can help fight off the sniffles. Shrooms also deliver a nice dose of vitamin D, which you really need during winter months when the sun’s rays are few and far between.

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