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Hearty Mushroom and Farro Stew with Thyme
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 pound cremini mushrooms, sliced
  • 2 medium carrots, diced
  • 1 cup farro, rinsed
  • 4 cups vegetable broth
  • 3 sprigs fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
  • Stir in the garlic and cook for 1 minute more. Add the mushrooms and carrots. Cook for 5 minutes, stirring now and then, until the mushrooms release their liquid.
  • Pour in the farro, vegetable broth, thyme sprigs, salt, and black pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 30 minutes. Stir once or twice during cooking.
  • Remove the thyme sprigs before serving or storing.

Notes

Cool the stew fully before portioning it into freezer containers. When reheating from frozen, add a splash of broth to loosen the farro, which thickens as it sits. Fresh thyme sprigs give the best flavor during the simmer, but dried thyme can replace them if needed.
Course: Soup
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board