Farro and Wild Mushroom Soup
This is a wonderful rich, earthy soup, packed with flavor!
Ingredients
- 1 1/2 oz dried wild mushrooms
- 4 oz pancetta diced
- 3 cups chopped shallots or 2 onions
- 2 cups carrots diced
- 2 cups celery diced
- 6 garlic cloves minced
- 3/4 cup pearled farro
- 12 oz fresh mushrooms sliced
- 1/2 cup dry Marsala wine
- 1 quart stock chicken, beef, vegetable
- 3 sprigs fresh thyme
- salt and pepper
- 1/4 cup fresh parsley minced
Instructions
- Rehydrate the mushrooms, by placing them in a heat proof bowl and pouring in 5 cups of hot water, cover with plastic wrap and let sit for 20-30 minutes.
- In a soup pot, bring the stock to a boil, then add the carrots and celery.
- In a skillet add the pancetta over medium-high heat, stirring occasionally, until the pancetta has started to brown.
- Then add in the onions, garlic, and sauté over medium heat for 10 minutes, stirring occasionally.
- Add the fresh mushrooms and saute until they are soft.
- Add the re-hydrated mushrooms and the 1/2 cup Marsala and cook for 5 to 7 minutes.
- Add thyme, salt, and pepper, stir to mix.
- Add the vegetables from the skillet into soup pot with the stock.
- Add the farro and bring to a boil, lower the heat, and simmer partially covered for 45 minutes, until the farro is tender.