Mushroom and Farro Soup recipe
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Ingredients
- 2 tablespoons vegetable oil 1 (16 ounce) package baby bella mushrooms, sliced 1 large onion, chopped 1 carrot, chopped 1 celery stalk, chopped 4 cloves garlic, minced 1 cup pearled farro 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 1 cup dry white wine 5 cups low-sodium vegetable broth ½ cup frozen peas
Nutrition Info
- 243.1 caloriescarbohydrate: 38.7 gcholesterol: : -fat: 5.7 gfiber: 2.9 gprotein: 6.7 gsaturatedFat: 0.8 gservingSize: -sodium: 403.2 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Mushroom and Farro Soup
Directions
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Heat oil in a large pot over medium heat. Add mushrooms, onion, carrot, celery, and garlic. Cook, stirring occasionally, until vegetables have softened and moisture has evaporated, 7 to 10 minutes.
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. Pour in white wine and cook until wine has mostly evaporated, 3 to 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat to low, and cook until farro is softened, 20 to 25 minutes.
Stir in frozen peas and cook until heated through, 1 to 2 minutes. Adjust salt and pepper to taste. Remove soup from heat and discard bay leaf before serving.