Farro Mushroom Soup Recipes

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.

Steps:

• Heat oven to 300 degrees and bring a small saucepan of water to a boil. Spread farro out on a baking sheet in a single layer and toast for 20 minutes, stirring once or twice to toast the grains evenly.
• While farro toasts, place dried mushrooms in a small bowl and cover completely with 1 1/2 cups hot water from the saucepan. Cover the bowl and set aside to hydrate.
• Place a large Dutch oven over medium-high heat and add the butter and 1 tablespoon olive oil. Once the butter has melted, add the shallots and 1/2 teaspoon salt and sauté until translucent, 3 to 5 minutes. Add the garlic and sauté for 2 minutes, adding a splash of water if necessary to prevent it from scorching.
• Stir in the toasted farro. Carefully scoop the dried mushrooms from their soaking liquid and add them to the pot. Strain their soaking liquid through a fine-mesh sieve into the pot as well, discarding any grit left in the sieve. Add Parmesan broth, white wine and thyme to the pot and bring to a boil over high.
• Once liquid boils, lower to a simmer and cook, covered, for 25 minutes. Uncover the pot and continue to cook at an active simmer until the farro is al dente, swimming in a lightly creamy broth, another 25 minutes. Remove from the heat, discard thyme stems and stir in the grated Parmesan. Season with black pepper to taste.
• When the farro is almost done, cook the fresh mushrooms: Heat 1 1/2 tablespoons olive oil in a large (12-inch) skillet over medium-high. Add half the torn fresh mushrooms, stir to coat, then cook, undisturbed, for 2 minutes. Season with salt and pepper, then cook until the mushrooms are golden and caramelized, 1 to 2 minutes. Transfer the mushrooms to a medium bowl. Repeat with remaining 1 1/2 tablespoons oil and remaining fresh mushrooms, transferring cooked mushrooms to bowl. Stir 2 teaspoons vinegar into cooked mushrooms; season to taste.
• To serve, ladle soup into shallow bowls. Top with seared mushrooms and extra Parmesan, to taste.

Steps:

• Soak farro overnight in water to cover; drain.
• In a small bowl, pour boiling water over porcini; let stand 5 minutes. Drain, reserving liquid. Chop porcini.
• In a medium saucepan, combine farro, broth, and porcini liquid. Bring to a boil, then reduce to a simmer, cover, and cook until almost tender, about 45 minutes.
• Meanwhile, melt butter in a large skillet over high. Add onion, garlic, and porcini mushrooms and cook, stirring frequently, until onion is translucent, about 4 minutes. Add wild mushrooms and cook, stirring occasionally, until mushrooms have released liquid and begun to brown, 6 to 7 minutes. Season with salt and pepper. Stir in sherry; cook until evaporated, about 1 minute.
• Stir mushroom mixture into soup; cook, partially covered, until farro is tender, about 15 minutes. Season with vinegar, salt, and pepper. Serve, sprinkled with dill.

Steps:

• Heat olive oil in a pot over medium heat. Add onion, celery, and carrots. Cook until onion is soft and translucent, 3 to 5 minutes. Add garlic, basil, and oregano and cook for another 30 seconds. Mix in mushrooms, salt, and pepper. Cover and cook, stirring occasionally, over medium-low heat for 10 minutes.
• Uncover and add celery leaves, vegetable stock, farro, tomato paste, and soy sauce. Simmer until farro is cooked, 25 to 30 minutes.
• Pour in coconut milk and heat until soup is warmed through, 5 to 10 minutes.

Steps:

• Heat olive oil in a large Dutch oven over medium-high heat. Add half the leeks and half the mushrooms, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and crisped, 12 to 15 minutes. (They will start giving off moisture and steaming a little before this happens, so be patient.)
• Using a slotted spoon, transfer them to a medium bowl leaving any olive oil behind. (They will have absorbed the oil as they cook, and released it back as they crisp.) Add a bit more olive oil so there's another 1/4 cup or so in the pot. Cook the remaining leeks and mushrooms, adding them to the bowl with the other mushrooms.
• Without wiping the pot, add farro and season with salt and pepper. Cook over that same medium-high heat, stirring frequently, until farro is toasted on the outside (it will go from pale golden brown to a toastier golden brown), about 5 minutes. Add vegetable broth and 2 cups water; season with salt and pepper.
• Bring to a strong simmer and reduce heat to medium-low. Simmer gently, stirring occasionally, until farro is fully cooked and most (but not all) of the liquid has been absorbed, 20 to 25 minutes. It should still look a bit loose, like risotto or a porridge. Remove from heat and add half the chives.
• Toss dill, remaining chives and lemon zest together in a small bowl. To serve, season farro with salt and pepper and ladle into bowls. Top with sour cream, mushrooms and leeks, and dill mixture. Serve lemon wedges alongside for squeezing.

Steps:

• Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.
• Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
• Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.
• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.

Steps:

• Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
• Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.