Mushroom And Farro Soup
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
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 (optional)
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.
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