This recipe and photo were created by contributor Katie Morris of Katie at the Kitchen Door. Learn more about Katie and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page!
Now that the temperatures are dropping we're getting into the thick of soup season here in the Northeast, and I couldn't be more pleased. Soup is one of my favorite ways to eat healthy. It's quick to make, comforting to eat, and you can pack it full of veggies. This mushroom and farro version satisfies all of the above, plus it's hearty enough to keep you full. Don't have farro? Substitute any other whole grain (barley, rice, or wheat berries would work well) and adjust the cooking time accordingly.
Recipe: Mushroom and Farro Soup
What You'll Need:
2 tablespoons butter
1 small onion, diced
1 8oz. container mushrooms, sliced (I like baby portabellas or shiitakes in this recipe)
3 cups vegetable or chicken broth
1/2 cup fresh parsley, minced
3/4 cup farro or other whole grain, uncooked
1 tablespoon sherry
- Heat the butter in a saucepan over medium heat.
- Add onions and mushrooms and cook, stirring occasionally, until mushrooms are brown and have released some liquid, and onions are beginning to caramelize, about 8 minutes. Add parsley and cook for another 2 minutes.
- Add broth and bring to a boil.
- Stir in farro and reduce heat to a simmer.
- Simmer for 20-30 minutes, or until farro is tender, adding more water if too much broth evaporates.
- Stir in sherry, season with black pepper, and serve with a piece of whole-grain bread.
What's your Fall soup staple? Share your ideas in the comments below!