MUSHROOM AND FARRO SOUP
A nice, warming, veggie-filled soup that makes a great weeknight meal.
Provided by Kim
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 243.1 calories, Carbohydrate 38.7 g, Fat 5.7 g, Fiber 2.9 g, Protein 6.7 g, SaturatedFat 0.8 g, Sodium 403.2 mg, Sugar 5.3 g
PARMESAN BROTH
Parmesan broth boosts the flavor of everything it touches. More robust than meat- or vegetable-based stocks, this kitchen staple summons the complex essence of aged cheese to serve as a liquid foundation for simmered beans, brothy soups and braised vegetables. This recipe relies on leftover Parmesan rinds, which can be collected over time and stored in the freezer, or bought at some supermarket cheese counters and most specialty cheese shops. If refrigerating the broth for later use, break up the solidified fats with the back of a spoon, or warm to redistribute before using.
Provided by Julia Sherman
Categories soups and stews, appetizer, side dish
Time 2h45m
Yield About 9 cups
Number Of Ingredients 8
Steps:
- In a large Dutch oven or heavy pot, heat the oil over medium. Add onion quarters and halved garlic, and cook, flat-side down, until the onion and garlic are lightly brown, about 3 minutes. Add Parmesan rinds, parsley, thyme, peppercorns, bay leaves and 12 cups water; bring to a boil.
- Once the water comes to a boil, reduce to a simmer. Partly cover and cook, stirring occasionally to prevent the cheese from sticking to the bottom of the pot, until broth is cloudy and tastes strongly like Parmesan, 2 1/2 hours.
- Strain the broth through a fine-mesh sieve, pressing the vegetables and cheese rinds to extract as much liquid as possible. Let cool, then store the broth in the refrigerator up to 1 week or the freezer up to 3 months.
FARRO WITH MUSHROOMS
Farro is chewier than Italian rice and doesn't release starch when it's cooked, so there's no need to stir it the way you'd stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn't require tending.
Provided by Martha Rose Shulman
Categories dinner, weekday, one pot, main course, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.
- Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
- Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 769 milligrams, Sugar 8 grams
FARRO-MUSHROOM SOUP
A twist on mushroom-barley soup, this warming broth, nourished with fresh hens of the woods, royal trumpets, oysters, and chanterelles, counts as a meal. The farro is tender but with a satisfying chew, a handful of dried porcini offers additional depth of flavor, and dill and vinegar give each spoonful a real pop.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h40m
Number Of Ingredients 12
Steps:
- 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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