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Mushroom and Farro Soup

Mushroom and Farro Soup

Cost $12, save $8

Source: Recommended by CookPal

  • 40 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Oil and Seasoning

    • 2 tablespoons vegetable oil
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 1 bay leaf
    • 🧂 ½ teaspoon salt, or to taste
    • ½ teaspoon freshly ground black pepper, to taste

  • Vegetables

    • 🍄 1 package (16 ounces) baby bella mushrooms, sliced
    • 🧅 1 large onion, chopped
    • 🥕 1 carrot, chopped
    • 1 celery stalk, chopped
    • 4 cloves garlic, minced
    • ½ cup frozen peas

  • Grains and Liquids

    • 1 cup pearled farro
    • 1 cup dry white wine
    • 5 cups low-sodium vegetable broth

STEPS

1

Heat oil in a large pot over medium heat. Cook mushrooms, onion, carrot, celery, and garlic in hot oil, stirring occasionally, until vegetables have softened and moisture has evaporated.

2

Add farro to the pot and cook, stirring frequently, for 2 to 3 minutes. Season with garlic powder, onion powder, thyme, oregano, bay leaf, salt, and pepper.

3

Pour in white wine and cook until wine has mostly evaporated.

4

Pour in broth and bring to a boil. Cover, reduce heat to low, and cook until farro is softened.

5

Stir in frozen peas and cook until heated through. Adjust salt and pepper to taste. Remove soup from heat and discard bay leaf before serving.

NUTRIENTS

Per 1 serving

🔥

243

Calories

  • 7
    Protein
  • 39
    Carbs
  • 6
    Fats

💡 For extra flavor, you can add a splash of lemon juice or grated Parmesan cheese before serving.Use fresh herbs instead of dried if available for a brighter flavor profile.Freeze leftovers for up to a month; reheat gently over the stovetop.