Description
You’ll love this hearty, healthy and filling wild mushroom and farro soup recipe that eats like a meal!
Equipment
Dutch Oven
Ingredients
1ouncedried porcini mushrooms
3tablespoonsextra-virgin olive oil
4ouncesCanadian bacon or pancetta, diced
2yellow onions, chopped
4medium carrots, chopped
4medium celery stalks, chopped
4garlic cloves, minced
3/4cupuncooked pearled farro
1poundsliced cremini mushrooms
1/2cupMarsala wine, plus (optional) more to taste
4cupsbeef broth
1 1/2teaspoonsdried thyme
1teaspoonkosher salt
Freshly ground black pepper
2tablespoonsbutter, slightly softened
2tablespoonsall-purpose flour
1/4cupItalian flat-leaf parsley, chopped
Instructions
Place the dried porcini in a small pot and cover with four cups of water: bring to a boil. Shut off heat, cover pot, and allow porcini to soak for 20 minutes.
Meanwhile, heat the olive oil in a heavy-bottomed pot or Dutch oven.
- Add the Canadian bacon or pancetta, onions, carrots, and celery and sauté over medium heat for 10 minutes, stirring occasionally, until the vegetables are tender.
- Add the garlic and farro and sauté for 2 minutes, then add cremini mushrooms and Marsala and continue cooking for 5 minutes more.
- Strain the porcini soaking liquid directly into the soup pot. Add the broth and the thyme.
- Rinse the porcini under cold water, then coarsely chop them and add to the soup.
Add the salt and 1 teaspoon pepper, bring soup to a boil then partially cover and lower the heat to gentle simmer for 45 minutes.
- Just before serving, mash butter and flour together and add to the soup. Swirl until combined.
Add another tablespoon or two of Marsala wine and more salt to taste, if desired. Sprinkle with parsley and serve.
Last Step:
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