Barefoot Contessa Wild Mushroom & Farro Soup

Barefoot Contessa Wild Mushroom & Farro Soup is made with dried wild mushrooms, fresh cremini mushrooms, pancetta, farro, Marsala wine, and crème fraîche. This recipe creates a rich, comforting mushroom soup packed with hearty vegetables and grains. It takes about 1 hour and 50 minutes to prepare and serves 6.

Barefoot Contessa Wild Mushroom & Farro Soup Ingredients

• 1½ ounces dried wild mushrooms, such as morels or porcini
• 3 tablespoons good olive oil
• 4 ounces pancetta, ½-inch-diced
• 3 cups chopped yellow onions (2 onions)
• 2 cups (½-inch-diced) carrots (3 to 4 carrots)
• 2 cups (½-inch-diced) celery (3 to 4 stalks)
• 4 teaspoons minced garlic (4 cloves)
• ¾ cup pearled farro (5 ounces)
• 12 ounces fresh cremini mushrooms, cleaned, stems discarded, ¼-inch-sliced
• ½ cup plus 2 tablespoons dry Marsala wine
• 4 cups canned beef broth, such as College Inn
• 3 large sprigs fresh thyme, tied together with kitchen twine
• Kosher salt and freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter, at room temperature
• 4 ounces crème fraîche
• ¼ cup minced fresh flat-leaf parsley

How To Make Barefoot Contessa Wild Mushroom & Farro Soup

1. Soak Dried Mushrooms: Place dried mushrooms and 6 cups water in a pot, bring to a boil, cover, and set aside for 20 minutes.
2. Sauté the Vegetables: In a Dutch oven, heat olive oil and sauté pancetta, onions, carrots, and celery for 10 minutes until tender. Add garlic and farro; cook for 2 minutes.
3. Add Cremini Mushrooms and Marsala: Stir in cremini mushrooms and ½ cup Marsala. Cook 5–7 minutes until mushrooms release their liquid.
4. Add Broth and Seasonings: Strain soaked mushrooms (reserve liquid), chop them, and add to pot with soaking liquid, beef broth, thyme, salt, and pepper. Bring to a boil, reduce heat, and simmer partially covered for 45 minutes.
5. Thicken the Soup: Discard thyme. Mix flour and butter, stir into soup, and simmer for 5 minutes.
6. Finish with Crème Fraîche: Stir in crème fraîche and remaining Marsala. Adjust seasonings and garnish with parsley. Serve hot.

Recipe Tips

• Use Cheesecloth for Straining: This ensures no grit from the mushroom liquid ends up in the soup.
• Don’t Skip the Farro: It gives the soup a nutty texture and hearty base.
• Balance with Marsala: Marsala adds depth and sweetness—use both measures for flavor layering.
• Add Crème Fraîche Off Heat: It prevents curdling and gives the soup a silky finish.
• Make-Ahead Friendly: Flavors deepen as it rests; it’s even better the next day.

What To Serve With Wild Mushroom & Farro Soup

This earthy soup pairs well with crusty sourdough bread, a green salad with lemon vinaigrette, or a side of roasted root vegetables. For drinks, try a dry sherry or medium-bodied red wine.

How To Store Wild Mushroom & Farro Soup

Refrigerate:
Store in an airtight container for up to 1 week. Reheat gently on the stove before serving.

Freeze:
Freeze the soup for up to 3 months. Defrost in the refrigerator overnight and reheat thoroughly before serving.

Wild Mushroom & Farro Soup Nutrition Facts

• Calories: 360
• Total Fat: 18g
• Saturated Fat: 6g
• Carbohydrates: 34g
• Sugar: 6g
• Protein: 14g
• Sodium: 720mg

FAQs

Can I make this soup vegetarian?
Yes, omit the pancetta and use vegetable broth instead of beef broth.

What is pearled farro?
Pearled farro is farro with some or all of the bran removed—it cooks faster and is more tender.

Can I substitute the Marsala wine?
Sherry or dry white wine can be used, though Marsala offers a unique sweetness.

What if I don’t have crème fraîche?
Use sour cream or a bit of heavy cream as a substitute.

Can I use only fresh mushrooms?
Dried mushrooms add depth, but if unavailable, double the fresh mushrooms and add a bit of mushroom stock if possible.

Try More Recipes:

• Barefoot Contessa Zucchini Basil Soup
• Barefoot Contessa 16 Bean Soup
• Barefoot Contessa Winter Minestrone & Garlic Bruschetta