Mushroom soup with farro
Description
The soup is simple and quick to prepare. Farro is an ancient variety of wheat that has gradually been replaced by durum wheat. Farro is still grown in Ethiopia. Nowadays, farro is becoming popular again and is used in soups and salads. For this soup, you can use any mushrooms you prefer, or a mixture of different kinds. The soup is ready to serve.
Instructions
- 1
Step 1
1. Place dried mushrooms in a bowl, pour 1 cup of boiling water over them, and set aside for 20 minutes while you prepare the soup.
- 2
Step 2
2. Coarsely chop the fresh mushrooms. Dice the onion and carrot.
- 3
Step 3
3. Heat the olive oil in a deep, heavy-bottomed pot. Sauté the onion and carrot over medium heat until the onion is browned, 10 to 15 minutes. Add the garlic and cook for 30 seconds.
- 4
Step 4
4. Add fresh mushrooms and cook until the liquid evaporates, about 5 to 10 minutes. Increase the heat and add farro. Cook, stirring, until the grains are lightly browned.
- 5
Step 5
5. Add beef broth, sherry, and tomato paste. Drain the liquid from the dried mushrooms and finely chop them. Add the dried mushrooms to the pot with the soup. Season with salt and pepper and cook for about 40 minutes, until the grain is fully cooked.
- 6
Step 6
6. Mix the soup with wine vinegar, add seasonings to taste, pour into bowls and serve immediately.