This mushroom soup recipe is hearty and delicious, with toasted whole grain farro to add body and rosemary to add earthy aromas.
Updated on October 17, 2022
A little white wine balances and brightens the savory elements of this wonderfully complex mushroom soup, which, by the way, is vegan! Shopping tip: Buying packages of pre-sliced wild mushrooms certainly cuts down on prep time, but if you don’t mind some extra chopping, the uncut kind can be less expensive.
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Ingredients
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2 tablespoons olive oil
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1 yellow onion, chopped
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3 carrots, sliced
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3 stalks celery, sliced
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2 cloves garlic, chopped
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1 lb mixed mushrooms (such as oyster, shiitake, and cremini), sliced
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¾ teaspoon kosher salt, divided
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½ teaspoon freshly ground black pepper, divided
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¾ cup pearled farro
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1 teaspoon chopped fresh rosemary, plus leaves for serving
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½ cup dry white wine
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5 cups low-sodium vegetable broth
Directions
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Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high. Add onion, carrots, and celery and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
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Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring often, until vegetables are tender and browned, 7 to 8 minutes.
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Stir in farro and chopped rosemary; cook, stirring constantly, until mixture is toasted and fragrant, about 2 minutes. Stir in wine and cook, stirring constantly, until wine has almost evaporated, 1 to 2 minutes. Stir in broth and remaining ¼ teaspoon each salt and pepper.
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Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until farro is tender, 14 to 16 minutes. Serve topped with rosemary leaves.
Nutrition Facts (per serving)
| 304 | Calories |
| 9g | Fat |
| 44g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 4 |
|
|
Calories 304 |
|
| % Daily Value * | |
|
Total Fat 9g |
12% |
|
Sodium 1123mg |
49% |
|
Total Carbohydrate 44g |
16% |
|
Total Sugars 7g |
|
|
Protein 10g |
20% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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