Ina Garten Mushroom Farro Soup Recipe
The Ina Garten Mushroom Farro Soup Recipe is warm, hearty and full of rich flavor. This soup combines earthy mushrooms, tender farro and simple herbs.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 8 ounces cremini mushrooms sliced
- ½ cup dry farro
- 1 medium carrot diced
- 1 celery stalk chopped
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
Prepare the Vegetables
- Wash all vegetables first. Chop the onion, carrot, celery and mushrooms into small pieces. Mince the garlic finely. Preparing everything early makes cooking easier and faster later.
Cook the Onion and Garlic
- Heat olive oil in a large soup pot over medium heat. Add chopped onion and cook for five minutes. Stir often until soft. Add garlic and cook for another minute.
Add the Mushrooms
- Add sliced mushrooms to the pot. Stir well so they mix with the onions. Cook for about six minutes. The mushrooms will soften and release their flavorful juices.
Add Vegetables and Farro
- Now add chopped carrot and celery to the pot. Stir everything together. Add the farro grains and mix well so they coat with the mushroom mixture.
Pour the Broth
- Add vegetable broth and water to the pot. Stir gently. Add salt, black pepper, and dried thyme. Bring the soup to a gentle boil.
Simmer the Soup
- Reduce the heat to low. Cover the pot partially. Let the soup simmer for about 25 minutes. The farro will cook and become tender.
Finish and Serve
- Taste the soup and adjust seasoning if needed. Add fresh lemon juice and chopped parsley. Stir gently and serve the soup warm in bowls.
Notes
- Use fresh mushrooms for the best flavor.
- Cook mushrooms slowly to develop deep taste.
- Rinse farro before cooking.
- Use good quality vegetable broth.
- Add fresh herbs at the end for better flavor.
- Let the soup simmer slowly for richer taste.