Mushrooms are so good for you and tasty too! They are bursting with vitamins and minerals. This soup is easy and delicious. The soak water from the dried mushrooms is full of flavor and helps to makes a great broth for this mushroom soup. The farro is a delicious update on the more usual barley. Personally I prefer it, so give it a try.
- Cover the dried mushrooms with hot water and let sit for 15 minutes.
- In a stockpot, cook the fresh mushrooms without oil, over high heat. Stir occasionally, and remove from the pan once the mushrooms have wilted and browned. Set aside.
- Reserve the dried mushroom soaking liquid, then chop the dried mushrooms. Set aside.
- In the same pot over medium heat, add the olive oil, shallots, thyme and potatoes, cook for 5 minutes or until the potatoes are turning slightly brown. Stir in the garlic, chopped dried mushrooms, fresh mushrooms and farro. Cook for 2 minutes then add the 3 cups of water and the mushroom soaking liquid. Bring to a boil, then simmer for at least 30 minutes or until the farro is tender but still chewy.
- 1 ounce dried porcini mushrooms
- 1 cup hot water
- 1½ baby portabella mushrooms, sliced
- 2 tablespoons olive oil
- 2 medium shallots, minced
- 1 teaspoon fresh thyme
- ¼ pound Yukon Gold potatoes, peeled and cut into a ½-inch dice
- 2 garlic cloves, minced
- Salt, to taste
- 3 tablespoons farro
- 3 cups water
- Parmesan cheese, for garnish (optional)
Ann's Tips and Tricks
If you can’t find faro, use either spelt or hulled barley. You may need to add 10 minutes to the cooking time if you do. Pearl barley cooks faster.