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Soup

Farro-Mushroom Soup

Autumn’s woodland treasures are the stars of this soup. It uses an array of wild and cultivated mushrooms, and there are dried porcini in the base. Skip the chicken broth in favor of mushroom or vegetable stock if you prefer.

Ingredients :

    ¾ cup whole hulled farro, such as Hayden Flour Mills Farro Berries
    2 cups boiling water
    ½ ounce dry porcini mushrooms (¼ cup)
    3 ½ cups low-sodium chicken broth
    ½ stick unsalted butter
    1 large onion, finely chopped
    3 cloves garlic, minced
    1 ¼ pounds mixed wild mushrooms, such as hen of the woods, royal trumpet, oyster, and chanterelle, wiped clean and sliced
    Coarse salt and freshly ground pepper
    ¼ cup dry sherry
    1 teaspoon white-wine vinegar
    Chopped fresh dill, for serving

Direction :

    Soak farro overnight in water to cover; drain.
    In a small bowl, pour boiling water over porcini; let stand 5 minutes. Drain, reserving liquid. Chop porcini.
    In a medium saucepan, combine farro, broth, and porcini liquid. Bring to a boil, then reduce to a simmer, cover, and cook until almost tender, about 45 minutes.
    Meanwhile, melt butter in a large skillet over high. Add onion, garlic, and porcini mushrooms and cook, stirring frequently, until onion is translucent, about 4 minutes. Add wild mushrooms and cook, stirring occasionally, until mushrooms have released liquid and begun to brown, 6 to 7 minutes. Season with salt and pepper. Stir in sherry; cook until evaporated, about 1 minute.
    Stir mushroom mixture into soup; cook, partially covered, until farro is tender, about 15 minutes. Season with vinegar, salt, and pepper. Serve, sprinkled with dill.

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