Soup with mushrooms and farro
Description
The recipe won't take much time. Overnight, the farro absorbs the broth, becoming softer, and the soup turns very thick. If desired, you can substitute farro with barley or wheat, and also add 1 celery stalk to the soup. The soup is ready to serve.
Instructions
- 1
Step 1
1. Place the dried mushrooms in a bowl and pour ½ cup of water over them. Cover the bowl with a plastic lid, use a knife to make 5 holes in the lid, and heat the bowl in the microwave for 30 seconds. Set aside for 10 minutes to allow the mushrooms to soften. Remove the mushrooms from the water, dry them, and pass them through a meat grinder. Finely chop the onion, carrot, and garlic. Slice the cremini mushrooms into 8 mm thick pieces.
- 2
Step 2
2. In a large pot, heat olive oil over medium heat. Add onion and carrot, cook, stirring, until the onion begins to brown at the edges, about 8 minutes. Add garlic and tomato paste, cook, stirring constantly, until fragrant, about 30 seconds. Add cremini mushrooms and cook, stirring, until they release their liquid, 3–5 minutes. Increase the heat and cook, stirring, until the mushrooms begin to brown, about 10 minutes.
- 3
Step 3
3. Add the sherry and stir. Add the chicken broth, farro, porcini mushroom paste, the liquid left from soaking the mushrooms, 2 teaspoons of salt, and ½ teaspoon of black pepper. Bring to a boil over high heat, then reduce the heat to medium and cook for about 40 minutes, until the farro is tender.
- 4
Step 4
4. After that, the soup can be stored in the refrigerator for up to 5 days. Stir in wine vinegar before serving. Add more salt and pepper if necessary.