Mushroom Farro and Herb Soup
Equipment
- Large Pot
- Wooden Spoon
- Knife
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 12 ounces cremini mushrooms, sliced
- 1 cup uncooked farro, rinsed
- 6 cups low-sodium vegetable broth
- 1 tablespoon fresh thyme leaves
- 2 teaspoons chopped fresh rosemary
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes until it softens.
- Stir in the garlic and mushrooms. Cook for 6 to 8 minutes until the mushrooms release liquid and begin to brown.
- Add the farro, vegetable broth, thyme, and rosemary. Bring the mixture to a boil.
- Reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the farro is tender.
- Remove the pot from the heat. Stir in the parsley and season with salt and black pepper.
Notes
Cool the soup fully before portioning into freezer containers, leaving a little room for expansion. When reheating from frozen, add a splash of broth or water because the farro absorbs liquid during storage. Taste and add a pinch more fresh thyme or parsley after warming to refresh the herb flavor.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Knife
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Knife