You’ll love this nutritious, healthy and filling wild mushroom and farro soup recipe that you can eat like a meal.
Wild mushroom and farro soup
Eating soup in cold weather is very pleasant. This lighter version of Ina Garten’s wild mushroom and farro soup recipe will blow you away. While it has a luxurious and gorgeous taste, it makes you feel comfortable and warm. Every time I make this wild mushroom soup for my family and friends they go crazy! Honestly the best mushrooms I have ever found. If you like mushroom soup, try the Chicken Shiitake Wild Rice Soup and the Three Cheese Tortellini Mushroom Soup.
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mushroom soup ingredients
Smoky bacon, woody mushrooms, hearty farro, onions, carrots, celery, beef broth and Marsala wine are simmered together to create a thick, layered broth that can be eaten like a meal.
What goes well with mushroom soup
Serve this hearty, earthy soup with fresh bakery bread. Gina’s house salad made with loveIt’s also great to reheat (perhaps even better!) for lunch the next day.
Is Mushroom Soup Healthy?
Wild mushroom and farro soup is sure to be good for you! Rich in vitamins, minerals and antioxidants from cremini and porcini mushrooms, onions, carrots, celery and garlic. Canadian bacon contains protein and other nutrients.
Why is farro a superfood?
This ancient grain is rich in nutritional value. An excellent source of nutrients such as protein, fiber, magnesium, zinc and some B vitamins.
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yield: 6 serving
Serving size: 1 1/2 cup
Place the dried porcini in a small saucepan, add 4 cups of water and bring to a boil. Turn off the heat, cover the pot and let the porcini soak for 20 minutes.
Meanwhile, heat the olive oil in a slab or dutch oven.
Add Canadian bacon or pancetta, onions, carrots, and celery and sauté over medium heat, stirring occasionally, until vegetables are tender, 10 minutes.
Add the garlic and farro and sauté for 2 minutes, then add the cremini mushrooms and marsala and continue cooking for an additional 5 minutes.
Scrape the porcini soaking directly into the soup pot. Add broth and thyme.
Rinse the porcini in cold water, chop coarsely and add to the soup.
Add salt and a teaspoon of pepper, bring the broth to a boil, partially cover, reduce heat, and simmer gently for 45 minutes.
Just before serving, mash the butter and flour together and add to the soup. swirl until blended.
Add 1-2 tablespoons of Marsala wine and salt to taste, if desired. Sprinkle with parsley and serve.
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Arrangement of Ina Garten’s recipe
Serving: 1 1/2 cup, calorie: 331 kcal, carbohydrates: 39 g, protein: 14 g, obesity: 13 g, saturated fat: Four g, cholesterol: 19 mg, sodium: 867 mg, fiber: 6 g, sugar: 6 g