Mushroom Farro Soup

I am presently infatuated with mushrooms which are now arriving at our local outdoor markets and grocery stores in abundance in both variety and quantity. For this soup I used a combination of dried porcini for that earthy rich flavor only a porcini can add as well as fresh mushrooms. You can choose whichever fresh mushroom you prefer, but I’d recommend portobello, cremini, or fresh porcini if available.

I used a wild mushroom mix that included porcini and cremini as well as a number of other varieties. The base of this soup is creamy although I do add cooked faro at the end for texture. A little silken tofu adds both body and a little slkiness, but the addition of potatoes is the primary source of thickener for the soup. To garnish this soup you could add a variety of options including crisp pancetta bits, a dollop of sour cream or pesto, or some cheese topped “croutons” as I show in my photo.

Why Healthy

  • Mushrooms contain important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more.
  • Farro is high in fiber, magnesium, and vitamins A,B,C, and E.
  • Potatoes and silken tofu add creaminess and body to the soup in place of cream.


    Mushroom Farro Soup

    Mushrooms and farro both have an earthy quality to them which makes them a great combination paired together in this soup.

    Yield: Serves 4

    Prep Time: 15 mins

    Cook Time: 45 mins


    1 Cup Farro (Or Barley)
    2 Ounces Dried Porcini Mushrooms, Finely Chopped
    4 Tablespoons Olive Oil
    1 Large Onion, Peeled & Diced
    4 Cloves Garlic, Peeled & Minced
    2 Stalks Celery, Diced
    8 Ounces Fresh Chopped Mushrooms (See Note Above)
    4 Small Potatoes, Peeled And Finely Sliced
    4 Cups Chicken Broth
    1/2 Cup Silken Tofu
    1 Tablespoons Fresh Chopped Thyme
    Salt And Pepper
    For Garnish:
    8 Slices Whole Grain Baguette Bread
    Grated Caciocavallo Cheese (Or Other Full Flavored Melting Cheese)


    Cook faro in a small saucepan until tender, about 20 minutes, then drain and reserve.
    While the faro is cooking, heat the oil and add the onions, garlic, dried porcini, celery, and fresh mushrooms and cook until tender, about 10 to 15 minutes.
    Add the broth and potato slices, and fresh thyme, and continue to cook for 15 minutes or until the potatoes are tender.
    Use either a hand wand blender, or place cooled ingredients into a table blender and blend until smooth.
    Taste, and season with salt and pepper.
    Add the tofu and continue to cook until thickened.
    Stir in the cooked farro.
    Grill or broil the bread slices on both sides and then add the grated cheese to one side and continue to grill until melted.
    Spoon the warm soup into individual bowls, and then float the cheese "croutons" on each.
    Serve warm.


2 Responses to “Mushroom Farro Soup”

  1. Melisa — November 17, 2012 @ 8:17 am

    Louise, I love the color of your soup! The last couple of days have put me in Fall mood, and I am loonikg forward to the bounty of the season.I always roast my pumpkin and squash for soup, but never tried roasting the onions. What a great idea, and a time-saver, too.I am spoiled from eating in season, fresh, natural apples in Serbia, and the big, perfect, glistening orbs do not appeal to me at all. Give something crispy, crunchy, juicy, a bit green, a bit red, and I am happy. Braeburn and Honeycrisp are my favorites.Great photos, as usual!


  2. cooking food — January 3, 2014 @ 11:26 am

    This looks truly yummy! It’s just what I have been looking for. So I have decided to cook it myself at home.


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