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Mushroom and Farro Soup

February 21, 2011

Mushroom and Farro Soup

Happy Presidents’ Day!  We enjoyed having today off — neither of us got out of our pajamas, but we did do laundry, we watched The Social Network and last night’s Big Love and enjoyed the freedom of a Monday without anything to do.  🙂  Last week, we didn’t do much cooking (sorry!!) because Marc’s office was moving locations (the fourth office since 2006!), and he was pretty preoccupied with all the details of that.  I was preoccupied with the news and protests in my home state of Wisconsin.  I won’t let you know what side of the coin I fall on, to avoid alienating any readers (those of you who know me well probably understand my opinion on this…), but it’s definitely been a fascinating turn of events.  Crazy.

Anyway, I’ve been eyeing this recipe on one of my FAVORITE blogs, Smitten Kitchen, and I figured that today was the best day to make it, seeing that I had a bit of time to do the prep work for it.  I love the recipe because it has a ton of mushrooms, including my favorite porcini mushrooms, and Marc likes it because it reminds him of the mushroom and barley soup of his youth.  All in all, very delicious!

This soup makes a good amount and is very rich without being too heavy.  If you’re a fan of mushrooms, you will certainly dig it!

Mushroom and Farro Soup

from Smitten Kitchen

  • 1 package dried mushrooms, like porcini
  • 2 tbsp. olive oil
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 1 lb. mushrooms, any type you like, sliced  (I used all cremini mushrooms, but you could use whatever strikes your fancy)
  • 6 c. beef stock
  • 1/3 c. cooking sherry
  • 4 tbsp. tomato paste
  • 1 tbsp. red wine vinegar
  • 1 c. farro or barley
  1. Cover dried mushrooms with boiling water.  Cover bowl and set aside for 20 minutes to reconstitute.
  2. Heat oil in a heavy bottomed soup pot.  Saute onions and carrots over medium heat until onions begin to color, about 10 – 15 minutes.  Add garlic and saute for just a minute.  Add fresh mushrooms and cook until they begin to release liquid, about 5-10 minutes.
  3. Add sherry, tomato paste and broth.
  4. Drain porcinis and roughly chop.  Add to the pot.  Strain soaking liquid to remove any grit and add liquid to the pot.  Season with salt and pepper and simmer for at least 1 hour.
  5. At any point during the soup-simmer, prepare farro according to package.  When farro is fully cooked, add to pot and continue to let simmer.
  6. Add salt, pepper and red wine vinegar at the end of cooking time..
  7. Serve and enjoy!
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