Soup With Mushrooms And Farro - A Step By Step Recipe With A Photo

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Soup With Mushrooms And Farro - A Step By Step Recipe With A Photo
Soup With Mushrooms And Farro - A Step By Step Recipe With A Photo

Video: Soup With Mushrooms And Farro - A Step By Step Recipe With A Photo

Video: Soup With Mushrooms And Farro - A Step By Step Recipe With A Photo
Video: Martha Stewart Cooks Farro-Mushroom Soup | TODAY 2024, March
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Recipe for making a soup with dried porcini mushrooms, onions, carrots, garlic, tomato paste, cremini mushrooms, sherry and farro grain.

Cooking description:

During the night, the farro absorbs the broth and becomes softer, and the soup is very thick. Optionally, you can substitute barley or wheat for the farro grain, and add 1 stalk of celery to the soup.

Purpose: For lunch

Main ingredient: Mushrooms

Dish: Soups

Cuisine geography: American

Ingredients:

  • dried porcini mushrooms - 7 Grams
  • olive oil - 1 tbsp. the spoon
  • medium onion - 1 Piece
  • medium carrots - 1 Piece
  • garlic - 2 cloves
  • tomato paste - 2 Teaspoons
  • cremini mushrooms - 450 Grams
  • salt and black pepper - To taste
  • wine vinegar - 2 Teaspoons

Servings: 4

How to make "Mushroom and Farro Soup"

1. Put the dried mushrooms in a bowl and add ½ cup water, cover with a plastic lid, use a knife to cut 5 holes in the lid and heat the bowl in the microwave for 30 seconds. Set aside for 10 minutes to soften the mushrooms. Remove the mushrooms from the water, dry and mince. Chop the onion, carrot and garlic finely. Cut cremini mushrooms into 8mm slices. 2. In a large saucepan, heat the olive oil over medium heat. Add onions and carrots, stir-fry, until the onions begin to brown around the edges, about 8 minutes. Add garlic and tomato paste, fry, stirring constantly, until aroma appears, about 30 seconds. Add cremini mushrooms and cook, stirring occasionally, until they release liquid, 3-5 minutes. Increase heat and fry until mushrooms begin to darken, about 10 minutes. 3. Add sherry and stir. Add chicken broth, farro, minced porcini mushrooms, the liquid left over from soaking the mushrooms, 2 teaspoons of salt and ½ teaspoon of black pepper. Bring to a simmer over high heat, then reduce heat to medium and cook for about 40 minutes, until farro is done. 4. The soup can then be stored in the refrigerator for up to 5 days. Stir in wine vinegar before serving. Add more salt and pepper if necessary. Stir in wine vinegar before serving. Add more salt and pepper if necessary. Stir in wine vinegar before serving. Add a little more salt and pepper if necessary.

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