Farro is an ancient grain that's been grown in Italy for thousands of years, and it makes the most wonderfully hearty soup. Its nutty, chewy texture pairs perfectly with earthy mushrooms, creating a soup that feels both rustic and sophisticated.
This is Italian countryside cooking at its best - simple ingredients transformed into something deeply satisfying. The farro absorbs the mushroom-infused broth while maintaining a pleasant chew.
About Farro
- Texture: Chewy, nutty
- Nutrition: High fiber, protein
- Types: Pearled cooks faster
- History: Ancient Roman grain
Farro Tips
- Rinse before cooking
- Pearled needs no soaking
- Whole farro: soak overnight
- Keeps its texture well
Serving Suggestions
- Fresh Parmesan
- Fresh rosemary
- Crusty Italian bread
- Hearty winter meal
Mushroom Farro Soup
Hearty Italian soup with mushrooms and ancient grain farro.
Nutrition per serving
235Calories
9gProtein
36gCarbs
7gFat
6gFiber
4gSugar
Ingredients
Instructions
-
Sauté mushrooms. Heat oil in a large pot over medium-high heat. Add mushrooms and cook 8-10 minutes until golden brown.
-
Cook vegetables. Add onion, carrots, and celery. Cook 5 minutes. Add garlic and rosemary. Cook 1 minute.
-
Add farro and broth. Add farro and stir to coat. Pour in broth. Bring to a boil, then reduce heat. Simmer 30-35 minutes until farro is tender but still chewy.
-
Serve. Remove rosemary stems. Season with salt and pepper. Serve with Parmesan if desired.
Recipe Notes
- Whole farro: Soak overnight, cook 45-50 minutes.
- Substitute: Barley or spelt work well.
- Vegan: Skip the Parmesan.
- Storage: Refrigerate 5 days. Add broth when reheating.
