Farro and Vegetable Soup
⏳ Time
3 hours 45 minutes + 1 hour
🥕 Ingredients
12
🍽️ Servings
8
Description
Farro and Vegetable Soup
Ingredients
- Dried Porcini Mushrooms - 1.1 oz
- Extra virgin olive oil - 1 tablespoon
- Onion - 1 head
- Carrot - 9.5 oz
- Celery stalks - 2 pieces
- Green Cabbage - 9.5 oz
- Minced garlic - 3 cloves
- Herbs - 2.5 oz
- Tomato Paste - 2 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
- Gruyère cheese - 2.1 oz
Step by Step guide
Step 1
Soak the farro grains in water for 1 hour or more. Drain the water.
Step 2
Meanwhile, place the mushrooms in a heatproof dish and cover with 1-2 cups of boiling water for 15-30 minutes until they soften.
Step 3
Place the herb bundle in a sieve and drain the mushroom water over a bowl. Let it drain, then rinse under cold water to remove any small sand particles. Chop coarsely and set aside.
Step 4
Heat the oil over medium heat in a large pot. Add the onion and sauté for 5 minutes until the onion is soft. Add the carrot, celery, cabbage, and cover with a lid. Reduce the heat and cook for 5-10 minutes, stirring constantly, until the mixture is soft and fragrant.
Step 5
Add the garlic and cook for another minute until fragrant. Add the mushrooms, mushroom broth, herb bundle, tomato paste, and pour in water or broth.
Step 6
Bring to a boil, season with salt, reduce the heat, cover with a lid, and simmer for 1 hour until the farro is tender and the soup is aromatic. If the soup is too thick, dilute with water or broth. Remove the herb bundle and add parsley.
Step 7
Serve with cheese.
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