1 lb mixed mushrooms (such as oyster, shiitake, and cremini), sliced
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
¾ cup pearled farro
1 teaspoon chopped fresh rosemary,
½ cup dry white wine
5 cups low-sodium vegetable broth
Instructions
Step 1
Heat oil in a large, heavy-bottomed pot or Dutch oven over
medium-high. Add onion, carrots, and celery and cook, stirring
often, until softened, about 5 minutes. Add garlic and cook,
stirring constantly, until fragrant, about 1 minute.
Step 2
Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper;
cook, stirring often, until vegetables are tender and browned, 7
to 8 minutes.
Step 3
Stir in farro and chopped rosemary; cook, stirring constantly,
until mixture is toasted and fragrant, about 2 minutes. Stir in
wine and cook, stirring constantly, until wine has almost
evaporated, 1 to 2 minutes. Stir in broth and remaining ¼
teaspoon each salt and pepper.
Step 4
Bring to a boil, reduce heat to low, and simmer, stirring
occasionally, until farro is tender, 14 to 16 minutes.
Notes- I added a little thyme and a bit more salt
Could add more broth if you want it brothier and it would be fine
Originally Submitted
10/31/2018
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