Enjoy a comforting bowl of mushroom and farro soup, filled with rich flavors and a creamy texture. This vegetarian soup combines earthy mushrooms, nutty farro, and aromatic herbs and spices for a delicious and nutritious meal. Perfect for chilly evenings or anytime you need a warm and satisfying dish. Serve with crusty bread for a complete and hearty meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 12 ounces mushrooms, sliced
- 1 cup farro
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- Fresh parsley, for garnish
Directions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened and fragrant.
- Add the sliced mushrooms to the pot and sauté until they release their moisture and start to brown.
- Stir in the farro, vegetable broth, dried thyme, dried rosemary, salt, and black pepper. Bring the mixture to a boil, then reduce heat and simmer for about 30 minutes or until the farro is tender.
- Using an immersion blender or a regular blender, puree about half of the soup until smooth. This will help create a creamy texture while still leaving some chunkiness.
- Return the soup to the pot and stir in the heavy cream. Cook for an additional 5 minutes until heated through.
- Serve the mushroom and farro soup hot, garnished with fresh parsley for added flavor and freshness.
