Mushroom Farro Soup
Description
Farro is an ancient grain that is essentially shell on barley. It holds up better than barley and has a nice chew to it. By all means, substitute barley if you can’t find farro or spelt.
Ingredients
Instructions
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In a large Dutch oven, heat vegetable oil over medium-high heat until shimmering but not smoking. Add baby bella mushrooms and cook until mushrooms, soften and begin to brown. (approximately 5 minutes or so).
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Remove the cooked mushrooms from the Dutch oven and set them aside.
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Place the same pan back on the burner and add a little more vegetable oil. Once the oil is hot, add onions, garlic, celery, carrots and chopped mushrooms. Season your vegetables with salt, pepper, and Oh Mama! Cook for 5-10 minutes, or until softened, over medium-high heat. Stirring often.
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Deglaze the pan with Madeira wine to get all the delicious bits off the bottom of the pan. Add the farro and stir to combine.
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Add the cooked mushrooms back to the pot then, add the broth. Bring the soup up to a rolling boil and allow to cook for 5 minutes then turn the heat down to low.
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Cover the pot and allow soup to simmer over low heat for about 30 minutes or until the farro is tender and cooked through.
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Adjust the seasoning with salt, pepper and Oh Mama!
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Serve with a piece of crusty bread and enjoy!
Note
Farro is a type of ancient whole-grain wheat, often called emmer wheat, known for its nutty flavor and chewy texture. It's a versatile grain that can be used in a variety of dishes, including soups, salads, and grain bowls. Farro is also a good source of protein and fiber.
