Mushroom and Farro Soup
This mushroom soup recipe is hearty and delicious, with toasted whole grain farro to add body and rosemary to add earthy aromas.
Ingreadient :
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 carrots, sliced
- 3 stalks celery, sliced
- 2 cloves garlic, chopped
- 1 lb mixed mushrooms (such as oyster, shiitake, and cremini), sliced
- ¾ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- ¾ cup pearled farro
- 1 teaspoon chopped fresh rosemary, plus leaves for serving
- ½ cup dry white wine
- 5 cups low-sodium vegetable broth
Direction :
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 carrots, sliced
- 3 stalks celery, sliced
- 2 cloves garlic, chopped
- 1 lb mixed mushrooms (such as oyster, shiitake, and cremini), sliced
- ¾ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- ¾ cup pearled farro
- 1 teaspoon chopped fresh rosemary, plus leaves for serving
- ½ cup dry white wine
- 5 cups low-sodium vegetable broth
