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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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