Farro and Vegetable Soup
Soups • Italian
Description
Farro and Vegetable Soup
Ingredients
- Dried Porcini Mushrooms 0 oz
- Extra virgin olive oil 1 tablespoon
- Onion 1 head
- Carrot 10 oz
- Celery stalks 2 pieces
- Green Cabbage 10 oz
- Minced garlic 3 cloves
- Herbs 0 oz
- Tomato Paste 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Gruyère cheese 0 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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