Mushroom and Farro Soup

A nice, warming, veggie-filled soup that makes a great weeknight meal.

Mushroom And Farro Soup 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

• teaspoon salt, or to taste

• teaspoon freshly ground black pepper, to taste

• 1 cup dry white wine

• 5 cups low-sodium vegetable broth

• cup frozen peas

How to Make Mushroom And Farro Soup

1. Heat oil in a large pot over medium heat. Add mushrooms, onion, carrot, celery, and garlic. Cook, stirring occasionally, until vegetables have softened and moisture has evaporated, 7 to 10 minutes.

2. Add farro to the pot and cook, stirring frequently, for 2 to 3 minutes. Season with garlic powder, onion powder, thyme, oregano, bay leaf, salt, and pepper. Pour in white wine and cook until wine has mostly evaporated, 3 to 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat to low, and cook until farro is softened, 20 to 25 minutes.

3. Stir in frozen peas and cook until heated through, 1 to 2 minutes. Adjust salt and pepper to taste. Remove soup from heat and discard bay leaf before serving.

Mushroom And Farro Soup Nutritions

• Calories: 243.1 calories

• Carbohydrate: 38.7 g

• Cholesterol:

• Fat: 5.7 g

• Fiber: 2.9 g

• Protein: 6.7 g

• SaturatedFat: 0.8 g

• ServingSize:

• Sodium: 403.2 mg

• Sugar: 5.3 g

• TransFat:

• UnsaturatedFat:

Mushroom And Farro Soup Reviews

• This may be one of the top recipes I have found on Allrecipes. It is remarkably uncomplicated, requires no special ingredients or equipment, and produces a delicious soup that fills the house with happy aromas.The only minor alteration I made was replacing the farro with barley due to availability.

• I didnt make the cilantro sauce, but it was still very good. Made naan bread to go with it. I would make it again.

• YUM