Food Recipes Mushroom and Farro Soup 4.2 (31) 1 Review This mushroom soup recipe is hearty and delicious, with toasted whole grain farro to add body and rosemary to add earthy aromas. By Pam Lolley Pam Lolley Pam Lolley has more than 30 years of experience in the culinary industry. She was the owner and operator of a catering and baking company for eight years prior to joining Southern Living Magazine in their test kitchen in 2003. While at Southern Living, Pam developed nine of the iconic Big White Cakes for the Christmas issue along with several desserts, cakes, and pies that have been featured on Southern Living covers through the years. Real Simple's Editorial Guidelines Updated on October 17, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 20 mins Total Time: 30 mins Yield: 4 Jump to Nutrition Facts A little white wine balances and brightens the savory elements of this wonderfully complex mushroom soup, which, by the way, is vegan! Shopping tip: Buying packages of pre-sliced wild mushrooms certainly cuts down on prep time, but if you don’t mind some extra chopping, the uncut kind can be less expensive. Ingredients 2 tablespoons olive oil 1 yellow onion, chopped 3 carrots, sliced 3 stalks celery, sliced 2 cloves garlic, chopped 1 lb mixed mushrooms (such as oyster, shiitake, and cremini), sliced ¾ teaspoon kosher salt, divided ½ teaspoon freshly ground black pepper, divided ¾ cup pearled farro 1 teaspoon chopped fresh rosemary, plus leaves for serving ½ cup dry white wine 5 cups low-sodium vegetable broth Directions Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high. Add onion, carrots, and celery and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring often, until vegetables are tender and browned, 7 to 8 minutes. Stir in farro and chopped rosemary; cook, stirring constantly, until mixture is toasted and fragrant, about 2 minutes. Stir in wine and cook, stirring constantly, until wine has almost evaporated, 1 to 2 minutes. Stir in broth and remaining ¼ teaspoon each salt and pepper. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until farro is tender, 14 to 16 minutes. Serve topped with rosemary leaves. Rate it Print Nutrition Facts (per serving) 304 Calories 9g Fat 44g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 304 % Daily Value * Total Fat 9g 12% Sodium 1123mg 49% Total Carbohydrate 44g 16% Total Sugars 7g Protein 10g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.