mushroom and farro soup

Course Soups and Stews

Ingredients in this Recipe

1 medium carrot, diced
1 medium onion, diced
1 pound mushrooms (white, cremini, shiitake or a mixture thereof; I used 100% brown/creminis)
1 tablespoon sherry vinegar
1 tablespoon tomato paste
1/2 cup farro, pearled barley, or spelt, rinsed
1/3 cup dried mushrooms like porcini
1/4 cup dry sherry
2 cloves garlic, minced
6 cups low sodium or salt free beef broth or stock (vegetable, mushroom or chicken stock can be swapped)

See Full Recipe at Smitten Kitchen