Mushroom, Corn & Farro Soup
Prep Time: 30 mins | Servings: 8 Dinner Servings or 16 Lunch Servings
PERFECT FOR: Winter Family Dinner served with Salad and a Warm Baguette
SOUP STORY
It has been way too long since I posted a soup but that doesn’t mean I am not making them. I make soup every Sunday that we are home or somewhere I can find a stove…..So much so I have a black-log of soups and photos without the time to sit and write the recipes for one reason or another. But, as you know, it is January! And as such there are resolutions to be made (and likely to be broken). One of my resolutions this year is to continue to focus on the things I love and that bring me joy, and that includes making soups as much as I can. So….I hope you enjoy today’s hearty, rustic and delicious soup that is perfect for the winter months. Can we talk about farro? What’s not to love? I love it’s rustic texture and nutty flavor that brings warmth to every recipe you make with it. This soup is definitely ruled by the mushrooms so if you don’t love them, you can easily substitute another vegetable like tomatoes or root vegetables. We love to serve this for a Sunday night dinner with an arugula salad, a crusty baguette drenched in olive oil and a glass of earthy Cab Franc. Enjoy!
INGREDIENTS
8 large carrots, scrubbed
8 large celery stalks chopped
1 large Spanish onion, chopped
2 tbsp olive oil
4 cloves of chopped garlic
3 cups of corn (at this time of year I use frozen organic)
2 cups of farro (rinsed)
6 cups of crushed/coarsley chopped or broken mushrooms (cremini and baby bella best)
3 tbsp chopped fresh thyme and 1 large bundle of thyme for the stock
Sea salt and freshly ground white pepper to taste
64 ounces of vegetable stock with more to taste. Make your own or cheat. I am absolutely loving Imagine’s Vegetarian No-Chicken Broth. It is earthy and delicious.
1 cup dry marsala wine
Optional: 2 tablespoons of flour
Optional: 2 tablespoons of butter
Salt & Pepper to taste
DIRECTIONS
Saute the mirepoix (onions, carrots and celery) in olive oil until vegetables are soft.
Add the salt, pepper and 1 tbsp of chopped thyme and continue to cook for 3-5 minutes.
Add 2 cups of farro and the 4 diced cloves of garlic and stir to blend the flavors
Add the chopped mushrooms and 1 more tbsp of the thyme and stir to combine
Add the marsala wine and allow to mostly evaporate
Add enough vegetable stock to cover and bring to a boil. Add the thyme bundle and then reduce the heat and simmer for 30-40 mins until the farro texture is subtle to your taste. Add stock as needed as the farro cooks through
If so inclined, mash 3 tbsp butter with 3 tbsp white flour to form a paste. Stir this into the soup to add a creamy texture. This is not a necessary step but enhances the earthy richness to the soup. I am sure there is a healthier way to do this but I don’t know what it is! Stir immediately and allow to blend for 5-7 minutes until the broth is slightly thickened.
Drizzle with a little olive oil and serve with crusty bread, arugula salad and a glass of vino.
