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Farro and Wild Mushroom Soup

This is a wonderful rich, earthy soup, packed with flavor!
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6

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.