RUSTIC FARRO SOUP WITH SAUGAGE AND MUSHROOMS RECIPE - (4/5)
Provided by Cookie67
Number Of Ingredients 18
Steps:
- In a soup pot, heat 1/4 cup of the oil over medium high heat, then add the carrots, celery, onions and garlic and cook until onions become translucent. Add sausage. When it starts to brown, add mushrooms and continue to cook, stirring occasionally. When mushrooms have released most of their liquid, add tomatoes, wine, broths, crushed red pepper and farro. Cover and bring to a boil. Reduce heat and simmer until farro is almost tender, about 45 to 60 minutes. (You can add more liquid if a thinner soup is desired.) Add escarole, salt and pepper. Simmer for approximately 3 minutes, then add thyme. Serve soup hot, with a drizzle of olive oil and a bit of cheese sprinkled over the top.
MUSHROOM-FARRO SOUP WITH PARMESAN BROTH
This dish is layered in earthiness and umami thanks to its ingredient list: farro, dried and fresh mushrooms, shallots and Parmesan broth. Farro is a rustic grain, hearty enough to maintain its integrity and stand up to a long simmer. Similar to arborio rice, pearled farro readily releases its starch as it cooks, thickening the broth and marrying the ingredients in a blissful union. A pinch of fennel pollen at the end is a classy move, though absolutely not mandatory.
Provided by Julia Sherman
Categories dinner, lunch, grains and rice, soups and stews, vegetables, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 300 degrees and bring a small saucepan of water to a boil. Spread farro out on a baking sheet in a single layer and toast for 20 minutes, stirring once or twice to toast the grains evenly.
- While farro toasts, place dried mushrooms in a small bowl and cover completely with 1 1/2 cups hot water from the saucepan. Cover the bowl and set aside to hydrate.
- Place a large Dutch oven over medium-high heat and add the butter and 1 tablespoon olive oil. Once the butter has melted, add the shallots and 1/2 teaspoon salt and sauté until translucent, 3 to 5 minutes. Add the garlic and sauté for 2 minutes, adding a splash of water if necessary to prevent it from scorching.
- Stir in the toasted farro. Carefully scoop the dried mushrooms from their soaking liquid and add them to the pot. Strain their soaking liquid through a fine-mesh sieve into the pot as well, discarding any grit left in the sieve. Add Parmesan broth, white wine and thyme to the pot and bring to a boil over high.
- Once liquid boils, lower to a simmer and cook, covered, for 25 minutes. Uncover the pot and continue to cook at an active simmer until the farro is al dente, swimming in a lightly creamy broth, another 25 minutes. Remove from the heat, discard thyme stems and stir in the grated Parmesan. Season with black pepper to taste.
- When the farro is almost done, cook the fresh mushrooms: Heat 1 1/2 tablespoons olive oil in a large (12-inch) skillet over medium-high. Add half the torn fresh mushrooms, stir to coat, then cook, undisturbed, for 2 minutes. Season with salt and pepper, then cook until the mushrooms are golden and caramelized, 1 to 2 minutes. Transfer the mushrooms to a medium bowl. Repeat with remaining 1 1/2 tablespoons oil and remaining fresh mushrooms, transferring cooked mushrooms to bowl. Stir 2 teaspoons vinegar into cooked mushrooms; season to taste.
- To serve, ladle soup into shallow bowls. Top with seared mushrooms and extra Parmesan, to taste.
MUSHROOM AND FARRO SOUP
A nice, warming, veggie-filled soup that makes a great weeknight meal.
Provided by Kim
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a large pot over medium heat. Add mushrooms, onion, carrot, celery, and garlic. Cook, stirring occasionally, until vegetables have softened and moisture has evaporated, 7 to 10 minutes.
- Add farro to the pot and cook, stirring frequently, for 2 to 3 minutes. Season with garlic powder, onion powder, thyme, oregano, bay leaf, salt, and pepper. Pour in white wine and cook until wine has mostly evaporated, 3 to 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat to low, and cook until farro is softened, 20 to 25 minutes.
- Stir in frozen peas and cook until heated through, 1 to 2 minutes. Adjust salt and pepper to taste. Remove soup from heat and discard bay leaf before serving.
Nutrition Facts : Calories 243.1 calories, Carbohydrate 38.7 g, Fat 5.7 g, Fiber 2.9 g, Protein 6.7 g, SaturatedFat 0.8 g, Sodium 403.2 mg, Sugar 5.3 g
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