Ina Garten Mushroom Farro Soup is made with dried wild mushrooms, olive oil, pancetta, yellow onions, carrots, celery, garlic, pearled farro, fresh cremini mushrooms, Marsala wine, chicken stock, fresh thyme, and crème fraîche. This easy Mushroom Farro Soup recipe creates a rich and healthy soup that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
? Why You’ll Love This Mushroom Farro Soup Recipe:
- Deep flavors: The mix of dried and fresh mushrooms with Marsala wine gives the soup a rich and comforting taste.
- Healthy and filling: With lots of vegetables, farro, and pancetta, this soup is nutritious and satisfying.
- Creamy and smooth: Adding crème fraîche and the flour-butter mix makes the soup creamy and delicious.
- Great smell: Fresh thyme and garlic make the soup smell amazing and taste even better.
- Fancy but easy: This soup looks and tastes gourmet, but it’s simple to make and will impress your guests.
Ina Garten Mushroom Farro Soup Ingredients:
- 1 1/2 oz dried wild mushrooms (such as morels or porcini)
- 3 tablespoons good olive oil
- 4 oz pancetta, diced
- 3 cups chopped yellow onions (approximately 2 onions)
- 2 cups peeled carrots, 1/4-inch-diced (approximately 3 to 4 carrots)
- 2 cups celery, 1/4-inch-diced (approximately 3 to 5 stalks)
- 6 large garlic cloves, minced
- 3/4 cup pearled farro (5 oz)
- 12 oz fresh cremini mushrooms, cleaned, stems discarded, 1/4-inch-sliced
- 1/2 cup plus 2 tablespoons dry Marsala wine, divided
- 1 quart chicken, turkey, or beef stock
- 3 large sprigs fresh thyme, tied together with kitchen twine
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, at room temperature
- 4 oz crème fraîche
- 1/4 cup minced fresh flat-leaf parsley
How To Make Ina Garten Mushroom Farro Soup
- Prepare dried mushrooms: In a medium pot, combine dried mushrooms and 6 cups of water. Bring to a boil, then turn off the heat, cover, and let sit for at least 20 minutes.
- Sauté vegetables: Heat olive oil in a large pot. Add pancetta, onions, carrots, and celery. Sauté over medium heat for 10 minutes, stirring occasionally until vegetables are soft.
- Add garlic and farro: Add garlic and farro to the pot. Cook for 2 minutes, stirring occasionally.
- Cook cremini mushrooms: Add cremini mushrooms and 1/2 cup Marsala. Cook for 5 to 7 minutes until mushrooms release liquid.
- Strain and add dried mushrooms: Strain soaked dried mushrooms through cheesecloth, reserving the liquid. Chop mushrooms and add to the pot with the reserved liquid, stock, thyme, salt, and pepper.
- Simmer soup: Bring to a boil, then simmer partially covered for 45 minutes until farro is tender. Remove the thyme bundle.
- Thicken soup: In a small bowl, mash together the flour and butter and stir into the hot soup. Simmer for 5 minutes, then stir in the crème fraîche and the remaining 2 tablespoons of Marsala. Taste for seasonings.
- Finish and serve: Sprinkle with parsley and serve hot.
Recipe Tips:
- Soak mushrooms well: Let the dried mushrooms soak in boiling water for at least 20 minutes. This makes them soft and tasty.
- Use good olive oil: Choose a high-quality olive oil to make your soup taste better.
- Chop veggies evenly: Cut the onions, carrots, and celery into small, even pieces. This helps them cook evenly.
- Save mushroom water: Keep the water you used to soak the mushrooms. It adds great flavor to the soup.
- Mix flour and butter well: Mash the flour and butter together really well before adding to the soup. This keeps it smooth and thick.
What To Serve With Mushroom Farro Soup?
Mushroom Farro Soup goes well with crusty bread, a green salad, roasted vegetables, or garlic bread. You can also serve it with a cheese platter, grilled chicken, steamed broccoli, or simple pasta for a tasty dinner.
How To Store Leftovers Mushroom Farro Soup?
- Refrigerate: Store the soup in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze the soup in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftovers Mushroom Farro Soup?
- In The Oven: Preheat the oven to 350°F (175°C). Place the soup in an oven-safe dish, cover with foil, and heat for about 20-25 minutes.
- In The Microwave: Place the soup in a microwave-safe bowl and heat on high for 2-3 minutes, stirring halfway through.
- On The Stove: Pour the soup into a pot and heat over medium heat, stirring occasionally, until warmed through.
FAQ’S
Can I Use A Different Type Of Mushroom?
Yes, you can use any mushrooms you like. Shiitake or button mushrooms work well too.
What If I Can’t Find Marsala Wine?
You can substitute dry sherry or a dry white wine if you don’t have Marsala wine.
Can I Use Regular Farro Instead Of Pearled Farro?
Yes, but regular farro will take longer to cook. Adjust the cooking time accordingly.
Can I Omit The Crème Fraîche?
Yes, you can leave it out or substitute with sour cream or Greek yogurt.
What Can I Use Instead Of Pancetta?
You can use bacon or prosciutto as an alternative to pancetta.
Ina Garten Mushroom Farro Soup Nutrition Fact
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 900mg
- Total Carbohydrates: 40g
- Dietary Fiber: 8g
- Sugars: 7g
- Protein: 15g
More Ina Garten Recipes:
- Barefoot Contessa Rosemary White Bean Soup
- Ina Garten Roasted Potato Leek Soup
- Ina Garten Tuscan White Bean Soup
- Ina Garten Ribollita Recipe
Ina Garten Mushroom Farro Soup
Description
Ina Garten Mushroom Farro Soup is made with dried wild mushrooms, olive oil, pancetta, yellow onions, carrots, celery, garlic, pearled farro, fresh cremini mushrooms, Marsala wine, chicken stock, fresh thyme, and crème fraîche. This easy Mushroom Farro Soup recipe creates a rich and healthy soup that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare dried mushrooms: In a medium pot, combine dried mushrooms and 6 cups of water. Bring to a boil, then turn off the heat, cover, and let sit for at least 20 minutes.
- Sauté vegetables: Heat olive oil in a large pot. Add pancetta, onions, carrots, and celery. Sauté over medium heat for 10 minutes, stirring occasionally until vegetables are soft.
- Add garlic and farro: Add garlic and farro to the pot. Cook for 2 minutes, stirring occasionally.
- Cook cremini mushrooms: Add cremini mushrooms and 1/2 cup Marsala. Cook for 5 to 7 minutes until mushrooms release liquid.
- Strain and add dried mushrooms: Strain soaked dried mushrooms through cheesecloth, reserving the liquid. Chop mushrooms and add to the pot with the reserved liquid, stock, thyme, salt, and pepper.
- Simmer soup: Bring to a boil, then simmer partially covered for 45 minutes until farro is tender. Remove the thyme bundle.
- Thicken soup: In a small bowl, mash together the flour and butter and stir into the hot soup. Simmer for 5 minutes, then stir in the crème fraîche and the remaining 2 tablespoons of Marsala. Taste for seasonings.
- Finish and serve: Sprinkle with parsley and serve hot.
Notes
- Soak mushrooms well: Let the dried mushrooms soak in boiling water for at least 20 minutes. This makes them soft and tasty.
- Use good olive oil: Choose a high-quality olive oil to make your soup taste better.
- Chop veggies evenly: Cut the onions, carrots, and celery into small, even pieces. This helps them cook evenly.
- Save mushroom water: Keep the water you used to soak the mushrooms. It adds great flavor to the soup.
- Mix flour and butter well: Mash the flour and butter together really well before adding to the soup. This keeps it smooth and thick.
Ina Garten Mushroom Farro Soup, Barefoot Contessa Mushroom Farro Soup