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Mushroom and Farro Soup
Mushroom and Farro Soup
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Savory mushroom and farro soup with veggies and herbs in a fragrant white wine broth - a comforting, nutritious dish.
Ingredients:
  • 2 tablespoons vegetable oil
  • 1 (16 ounce) package baby bella mushrooms, sliced
  • 1 large onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 4 cloves garlic, minced
  • 1 cup pearled farro
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 0.5 teaspoon salt, or to taste
  • 0.5 teaspoon freshly ground black pepper, to taste
  • 1 cup dry white wine
  • 5 cups low-sodium vegetable broth
  • 0.5 cup frozen peas
Instructions:
  • In a large pot over medium heat, sauté mushrooms, onion, carrot, celery, and garlic in oil until vegetables are soft and liquid has cooked off, about 7 to 10 minutes.
  • Drop the farro into the pot and sauté for 2 to 3 minutes, making sure to stir occasionally. Add garlic powder, onion powder, thyme, oregano, bay leaf, salt, and pepper for seasoning. Deglaze with white wine and simmer until most of the wine is absorbed, around 3 to 5 minutes. Pour in the broth and bring to a boil. Lower the heat, cover, and simmer until the farro is tender, approximately 20 to 25 minutes.
  • Add frozen peas to the mixture and cook for 1 to 2 minutes until they are heated through. Season with salt and pepper to taste. Before serving, remove the soup from the heat and make sure to discard the bay leaf.

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