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Mushroom Farro Soup

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
55 min
SERVINGS
6 servings
Dinner
Mushroom Farro Soup
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
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, to taste
  • 1 cup dry white wine
  • 5 cups low-sodium vegetable broth
  • 1/2 cup frozen peas
Instructions
1
Heat a generous amount of oil in a substantial cooking vessel over a moderate temperature. Sauté sliced mushrooms, chopped onion, diced carrot, sliced celery, and minced garlic in the hot oil, stirring periodically, until the vegetables have become tender and their moisture has evaporated, taking around 7 to 10 minutes.
2
Add farro to the pot and cook, stirring constantly, for a brief period of 2 to 3 minutes. Add a blend of spices including garlic powder, onion powder, thyme, oregano, bay leaf, salt, and pepper to enhance the flavor. Pour in white wine and cook until most of it has evaporated, taking approximately 3 to 5 minutes. Pour in broth and bring the mixture to a rolling boil. Cover, lower the heat to a low setting, and cook until farro is tender, requiring around 20 to 25 minutes.
3
Stir in frozen peas and cook until they have reached a heated state, taking about 1 to 2 minutes. Make any necessary adjustments to the seasoning with salt and pepper to suit your taste. Remove the soup from heat and discard the bay leaf before serving.