An excellent midweek supper is a wonderful, nourishing soup that is packed with vegetables.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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.
Reviews
This was something different for our family because I am trying to find meatless options. My teenage kids won’t eat mushrooms but my husband and I enjoyed the soup. I used 4 cups vegetable broth and 1 cup beef broth (had to get the meat flavor in there a bit!) I used 2 carrots and might even add more since I like carrots in soup. I did add the peas and thought they were a nice touch. I cooked down the wine before adding the broth but I thought the broth still had too much residual wine flavor for me so might cut back on that some next time.
This may be one of the top recipes I have found on Allrecipes. It is remarkably uncomplicated, requires no special ingredients or equipment, and produces a delicious soup that fills the house with happy aromas. The only minor alteration I made was replacing the farro with barley due to availability.
I didn’t make the cilantro sauce, but it was still very good. Made naan bread to go with it. I would make it again.
YUM!!!!