Ah, the delightful dance of flavors in a bowl. This creamy wild mushroom and farro soup—it’s like wrapping yourself in a cozy blanket on a brisk fall evening. Imagine the earthy aroma of mushrooms mingling with the nutty undertones of farro, a clash of old-world charm meeting modern comfort; it’s like the culinary equivalent of finding a forgotten $20 bill in your winter coat.
Steps
- Place dried porcini mushrooms in a small pot, cover with four cups of water, and bring to a boil. Turn off the heat, cover the pot, and let the mushrooms soak for 20 minutes.
- In the meantime, warm olive oil in a large pot or Dutch oven over medium heat. Add diced Canadian bacon or pancetta, along with chopped onions, carrots, and celery, and sauté for 10 minutes until the vegetables are soft.
- Stir in minced garlic and uncooked farro, cooking for an additional 2 minutes. Add sliced cremini mushrooms and Marsala wine, continuing to cook for another 5 minutes.
- Strain the porcini soaking liquid directly into the pot. Add beef broth and dried thyme, then rinse and chop the porcini before adding them to the soup.
- Season with salt and pepper, bring the soup to a boil, then reduce the heat and let it simmer partially covered for 45 minutes.
- Before serving, mix softened butter with flour and stir into the soup until well combined. Adjust the seasoning with additional Marsala wine and salt if needed, garnish with chopped parsley, and serve.
Ingredients
- 1 ounce of dried porcini mushrooms
- 3 tablespoons of extra-virgin olive oil
- 4 ounces of diced Canadian bacon or pancetta
- 2 yellow onions, chopped
- 4 medium carrots, chopped
- 4 medium celery stalks, chopped
- 4 cloves of garlic, minced
- 3/4 cup of uncooked pearled farro
- 1 pound of sliced cremini mushrooms
- 1/2 cup of Marsala wine, plus additional to taste (optional)
- 4 cups of beef broth
- 1 1/2 teaspoons of dried thyme
- 1 teaspoon of kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons of softened butter
- 2 tablespoons of all-purpose flour
- 1/4 cup of chopped Italian flat-leaf parsley
Nutritional Values
Calories: 1986 kcal | Carbohydrates: 234 g | Protein: 84 g | Fat: 78 g | Saturated Fat: 24 g | Cholesterol: 114 mg | Sodium: 5202 mg | Fiber: 36 g | Sugar: 36 g
FAQ
- What makes wild mushroom and farro soup a healthy option?
- This soup is packed with health benefits thanks to its ingredients. It includes cremini and porcini mushrooms, which provide vitamins, minerals, and antioxidants. Additionally, onions, carrots, celery, and garlic add to its nutritional value. Farro is considered a superfood due to its high protein, fiber, and nutrient content, while the beef broth and Canadian bacon contribute protein and other essential nutrients.
- Why is farro considered a superfood?
- Farro is an ancient grain that is rich in nutrients. It is an excellent source of protein, fiber, magnesium, zinc, and several B vitamins, making it a nutritious addition to meals.
- Is this soup suitable for meal prepping?
- Yes, this wild mushroom and farro soup is excellent for meal prepping. You can prepare it in advance and store it in airtight containers. It will keep for up to four days in the refrigerator or can be frozen for up to three months.
- What are some recommended pairings for wild mushroom and farro soup?
- This hearty soup pairs well with freshly baked bread and a homemade salad. It’s also delicious when reheated for lunch the next day, making it both versatile and convenient.
- How can I adjust the flavor of the soup to taste?
- If desired, you can adjust the soup’s flavor by adding more Marsala wine and salt to taste just before serving. This allows you to tailor the taste to your preference.
Tips
- Soak Porcini Mushrooms Properly: Ensure you soak the dried porcini mushrooms in boiling water for at least 20 minutes. This not only rehydrates them but also infuses the soaking liquid with a rich, umami flavor that enhances the soup.
- Use Quality Marsala Wine: Opt for a good quality Marsala wine as it adds depth and a unique flavor to the soup. Consider adding an extra splash just before serving to enhance the aroma and taste.
- Simmer for Best Flavor: Allow the soup to simmer gently for about 45 minutes. This slow cooking process helps meld the flavors together, resulting in a rich and hearty dish.
- Perfect for Meal Prep: Make this soup ahead of time and store it in airtight containers in the refrigerator for up to four days. It also freezes well for up to three months, making it a convenient meal to have on hand.
Equipment
- Dutch Oven or Heavy-Bottomed Pot
- Small Pot for soaking porcini mushrooms
- Fine Mesh Strainer (for straining porcini soaking liquid)
