Fall in Love with Ina Garten’s Heartwarming Mushroom Farro Soup Recipe

The rich, earthy aroma of Ina Garten mushroom farro soup fills the kitchen with warmth and comfort on chilly evenings.

Robust mushrooms dance with hearty farro, creating a symphony of flavors that speak to rustic Italian cuisine.

Each spoonful promises a delightful blend of nutty grains and umami-packed fungi.

The soup cascades with layers of depth, inviting you to savor its complex taste profile.

Soft, tender vegetables mingle with the chewy texture of perfectly cooked farro.

Inspired by classic Mediterranean cooking, this recipe turns simple ingredients into a luxurious meal.

Grab your favorite soup pot and let’s dive into a culinary adventure that will transform your dinner table.

Simple Steps for Ina Garten Mushroom Farro Soup

Mushroom Farro Symphony

• Mushroom Liquid Gold

Soak dried mushrooms in hot water, creating a rich, earthy broth that will become the soul of your soup. Let the mushrooms steep and release their deep, intense flavors for about 20 minutes.

• Veggie Flavor Base

Warm olive oil in a large pot and introduce pancetta, onions, carrots, and celery. Let them dance together over gentle heat, softening and releasing their natural sweetness for around 10 minutes.

• Aromatic Foundation

Toss in garlic and farro, allowing them to mingle and toast lightly, awakening their nutty essences for a couple of minutes.

• Mushroom Magic

Add cremini mushrooms and a splash of Marsala wine. Let them simmer and surrender their rich, meaty juices until they become beautifully tender.

• Liquid Harmony

Strain the dried mushroom liquid through a fine cloth, capturing all the concentrated flavor. Chop the mushrooms and reunite them with their liquid, joining stock, herbs, and seasonings in a culinary embrace.

• Simmering Transformation

Allow the soup to bubble gently, partially covered, for about 45 minutes. Watch as the farro softens and the flavors meld into a comforting symphony.

• Creamy Finale

Whisk flour and butter into a smooth paste, then stir into the hot soup. Invite a dollop of crème fraîche and a final whisper of Marsala to create a luxurious, velvety texture.

• Elegant Presentation

Scatter fresh parsley across the top and serve the soup steaming hot, ready to warm hearts and souls.

Flavor Swaps for Ina Garten Mushroom Farro Soup

• Toast dried mushrooms in a dry skillet before soaking to intensify their earthy, rich taste and deepen the overall soup profile.
• Swap pancetta with bacon, prosciutto, or skip meat entirely for a vegetarian version that still delivers incredible depth and complexity.
• Replace farro with barley, quinoa, or wild rice if needed, maintaining similar texture and nutritional benefits while keeping the soup's hearty character.
• Adjust liquid levels by adding more stock if the soup becomes too thick during simmering, or let it reduce longer for a more concentrated, intense flavor experience.
• Prepare the soup a day in advance to allow flavors to meld and develop, storing in an airtight container and gently reheating before serving for even more delicious results.

Serving Tips for Ina Garten Mushroom Farro Soup

• Garnish with Fresh Herbs: Sprinkle chopped parsley or thyme on top to add a bright, fresh flavor and beautiful green color contrast to the earthy soup.
• Pair with Crusty Bread: Serve alongside a warm, crusty sourdough or rustic Italian bread to soak up the rich, flavorful broth and enhance the dining experience.
• Create a Cozy Meal: Complement the soup with a simple side salad dressed in a light vinaigrette to balance the hearty mushroom and farro base, making it a perfect comforting meal for chilly evenings.
• Add Grated Cheese: Top with freshly grated Parmesan or Pecorino Romano to introduce a salty, nutty element that elevates the soup's depth of flavor.

Keeping Ina Garten Mushroom Farro Soup for Later

• Store Fresh: Transfer cooled soup to airtight containers, keeping it refrigerated for up to 4 days. The flavors will actually deepen and become more delicious overnight.
• Freeze Smart: Package soup in freezer-safe containers, leaving slight space for expansion. Freeze for maximum 2-3 months. Thaw slowly in refrigerator before gently reheating.
• Reheat Carefully: Warm soup over medium-low heat, stirring occasionally. Add small splash of extra stock if soup seems too thick. Avoid rapid boiling to maintain creamy texture.
• Pack for Lunch: Use leak-proof glass containers for easy transport. Soup stays fresh and tasty when packed in insulated lunch bags with small ice pack. Perfect for office or school meals.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Calories: 300 kcal

Servings: 6

Must-Have Ingredients for Ina Garten Mushroom Farro Soup

• Dried Porcini Mushrooms: Earthy flavor bombs that add rich, deep umami to the soup, choose organic and whole pieces for best quality.
• Cremini Mushrooms: Fresh, meaty mushrooms that provide substantial texture and robust woodsy taste, select firm and unblemished specimens.

• Pancetta: Salty Italian bacon that creates a flavor foundation, opt for thinly sliced from a reputable deli.
• Onions: Sweetness and depth provider, choose firm and heavy for maximum flavor intensity.
• Carrots: Natural sweetness enhancer, pick bright orange and crisp vegetables.
• Celery: Subtle herbal undertone contributor, select stalks with vibrant green color.
• Garlic: Intense flavor booster, select plump cloves without sprouts.

• Marsala Wine: Complex sweetness and depth creator, choose a dry variety for balanced flavor.
• Chicken Stock: Rich liquid base that builds soup's foundation, select low-sodium for better control.
• Crème Fraîche: Luxurious creaminess finisher, look for smooth, high-quality versions.
• Flour: Thickening agent that provides silky texture, use all-purpose for consistent results.
• Butter: Smooth richness enhancer, select unsalted for precise seasoning.
• Thyme: Earthy herb that adds aromatic complexity, choose fresh sprigs for maximum flavor.
• Parsley: Bright finishing touch, select vibrant green leaves.
• Salt and Pepper: Essential seasoning balancers, use freshly ground for optimal taste.

What You’ll Need to Make Ina Garten Mushroom Farro Soup

• Large pot: Essential for sautéing vegetables and simmering soup.
• Medium pot: Used for rehydrating dried mushrooms.
• Cheesecloth: Needed to strain mushroom soaking liquid.
• Small bowl: For mixing flour and butter to thicken soup.
• Sharp knife: Required for chopping vegetables and mushrooms.
• Wooden spoon: Perfect for stirring and sautéing ingredients.
• Measuring cups and spoons: Ensures precise ingredient quantities.
• Strainer: Helps separate dried mushrooms from soaking liquid.

Hearty Ina Garten Mushroom Farro Soup Recipe

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4.6 from 27 reviews

• Total Time: 1 hour 20 minutes
• Yield: 6 1x

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Description

Ina Garten’s mushroom farro soup delivers hearty winter comfort with rich umami flavors and wholesome ingredients. Warm Mediterranean ingredients blend seamlessly, inviting you to savor each spoonful of earthy, nourishing goodness.

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Ingredients

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• 1 quart (qt) / 0.95 liters chicken, turkey, or beef stock
• 12 oz (340 g) fresh cremini mushrooms, cleaned, stems discarded, ¼-inch-sliced
• 4 oz (113 g) pancetta, diced
• 3 cups chopped yellow onions (approximately 2 onions)
• 2 cups peeled carrots, ¼-inch-diced (approximately 3 to 4 carrots)
• 2 cups celery, ¼-inch-diced (approximately 3 to 5 stalks)
• 6 large garlic cloves, minced
• ¾ cup (5 oz / 142 g) pearled farro
• 1 ½ oz (43 g) dried wild mushrooms (such as morels or porcini)
• 4 oz (113 g) crème fraîche
• 3 large sprigs fresh thyme, tied together with kitchen twine
• 3 tbsps good olive oil
• ½ cup plus 2 tbsps dry Marsala wine, divided
• 2 tbsps all-purpose flour
• 2 tbsps unsalted butter, at room temperature
• ¼ cup minced fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper to taste

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Instructions

1. Mushroom Preparation: Steep dried mushrooms in boiling water for 20 minutes to extract deep, earthy essence. Strain through cheesecloth, reserving aromatic liquid, and roughly chop rehydrated mushrooms.
2. Aromatic Base: In a large pot, render pancetta until crisp, then sauté onions, carrots, and celery over medium heat until softened and translucent. Introduce minced garlic and farro, toasting grains to enhance their nutty profile.
3. Flavor Layering: Add cremini mushrooms and Marsala wine, cooking until mushrooms release their natural moisture and concentrate flavors. Incorporate reserved mushroom liquid, chicken stock, thyme sprigs, salt, and black pepper.
4. Simmering Process: Bring to a rolling boil, then reduce to a gentle simmer. Cook partially covered for 45 minutes, allowing farro to become tender and ingredients to harmonize. Remove spent thyme sprigs.
5. Finishing Touches: Create a butter-flour paste and stir into the hot soup, simmering for 5 minutes to thicken. Fold in crème fraîche and remaining Marsala wine, adjusting seasonings to taste. Garnish with freshly chopped parsley and serve steaming hot.

Notes

• Mushroom Rehydration Technique: Steep dried mushrooms in boiling water for 20 minutes to extract maximum umami and earthy flavors, creating a rich liquid base for the soup.
• Vegetable Sautéing Strategy: Cook onions, carrots, and celery slowly over medium heat to develop deep, sweet undertones and create a flavor foundation for the soup.
• Farro Toasting Method: Lightly toast farro grains with garlic to enhance their nutty profile and prevent a raw, starchy texture in the final dish.
• Wine Reduction Tip: Allow Marsala wine to reduce and concentrate, adding depth and complexity to the mushroom and vegetable mixture before adding liquid stock.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 300
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 5 g
• Protein: 10 g
• Cholesterol: 30 mg