Cream of Mushroom and Farro Soup

By Ashley | Entree

Jan 22

cream of mushroom soup with toastThis month I have been tortured by my inability to stay warm during this Antarctic weather in the Midwest. The best solution (short of flying to a tropical location) was making a big pot of hot soup on Sunday. I forgot how much I love cooking soup on January days. Standing over the stove for an hour is just pure bliss. And it pays off! Because this soup is so yummy and it gives you a large dose of Vitamin D from the mushrooms, which none of us Midwesterners get enough of during the winter. This is definitely a meal in itself. The mushrooms and farro (or wild rice) are packed with lots of nutrients and fiber. Also, if you eliminate the cheese, it’s vegan. Make sure to buy a large loaf of your favorite crusty bread and if you are cooking for a few people, double the recipe. You will definitely want leftovers =)

cream of mushroom soup

Cream of Mushroom and Farro Soup

¾ c dry farro* or wild rice

2 tbsp olive oil

1 ½ Vidalia onions, diced

3 cloves garlic, sliced

16 oz. button mushrooms, sliced

¼ c plus 3 tbsp dry white wine

2 c vegetable broth

3-4 c or more water

Fresh thyme and oregano, to taste

Salt and pepper to taste

1 c unsweetened organic soymilk

1 tbsp sunflower oil

6 oz. wild mushrooms, torn into small pieces

Truffle oil for serving

Grated fontina cheese for serving

More fresh herbs for serving

*I purchased this is Tuscany, but you should be able to find it in the bulk bins at Whole Foods.

Bring 1 ½ c water to a boil. Add farro or rice and cook until tender. Drain and keep warm. Meanwhile, in a large pot, sweat onion and garlic in olive oil until very soft. Add mushrooms and continue to cook until mushrooms are very soft. Turn heat to high, add ¼ c wine, and reduce. Add herbs, broth and 2 cups of water. Bring soup to a simmer. Remove from heat and allow to cool for 5-10 minutes. Transfer to a high-speed blender and puree in 2 batches until completely smooth. Transfer soup back to pot. Add salt, and pepper to taste. Bring soup to a simmer. Then turn down heat and add soymilk. Add more water if necessary. The soup should be just thick enough to coat the back of a spoon. Heat ½ tbsp sunflower oil in a sauté pan. Add half wild mushrooms and cook on high for 1-2 minutes. Reduce heat, add 3 tbsp while wine, and allow wine to reduce. Add remaining ½ tbsp oil and sauté remaining mushrooms the same way. Divide farro and mushrooms among bowls. Ladle soup into bowls. Garnish with truffle oil, grated cheese, and more herbs. Enjoy with lots of warm crusty bread.


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