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
A hearty, nutty soup featuring earthy mushrooms and ancient grain farro. Italian countryside comfort.
Nutrition per serving
235 Calories
9g Protein
36g Carbs
7g Fat
6g Fiber
Ingredients
Instructions
- . Sauté mushrooms until golden.
- . Add vegetables and cook.
- . Add farro and broth. Simmer 30 minutes.
- . Serve with Parmesan and rosemary.
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.