I love mushrooms and have been excited to try this recipe. My people do not. So, I waited until we had a great selection of leftovers, figuring anyone who didn’t want this could find something else. Well as it turns out, the mushroom and farro soup was a huge hit and Honey and Whit loved it. Yay for new things!
Sunday Supper {Wild Mushroom & Farro Soup}
Adapted from Ina Garten Make It Ahead
- 3 T good olive oil
- 4 oz pancetta, diced
- 3 cups chopped yellow onions (2 onions)
- 2 cups (1/4-inch-diced) peeled carrots
- 2 cups (1/4-inch-diced) celery
- 6 large garlic cloves, minced
- 1 cup pearled farro
- 12 oz fresh baby bella mushrooms, cleaned, stems discarded, 1/4-inch-sliced
- 8 oz fresh mixed wild mushrooms (my grocery has a variety pack)
- 1/2 cup plus 2 T dry Marsala wine, divided
- 8-10 cups beef stock
- 3 large sprigs fresh thyme, tied together with kitchen twine
- Kosher salt and freshly ground black pepper
- 2 T all-purpose flour
- 2 T unsalted butter, at room temperature
- 4 oz crème fraîche
- 1/4 cup minced fresh flat-leaf parsley
- Heat the olive oil in a large pot or Dutch oven. Add the pancetta, onions, carrots, and celery and sauté over medium heat for 10 minutes, stirring occasionally, until the vegetables are tender.
- Add the garlic and farro and cook for 2 minutes, stirring occasionally.
- Add the mushrooms and 1/2 cup Marsala and cook for 5 to 7 minutes, until the mushrooms have released some of their liquid.
- Add 8 cups beef broth, thyme, 2 teaspoons salt, and 1 teaspoon pepper.
- Bring to a boil, lower the heat, and simmer partially covered for 45 minutes, until the farro is tender. Add additional liquid if needed Discard the thyme bundle.
- In a small bowl, mash together the flour and butter and stir into the hot soup. Simmer for 5 minutes, then stir in the crème fraîche and remaining 2 tablespoons of Marsala, and taste for seasonings.
- Sprinkle with the parsley and serve hot.
Note: Be sure to buy “pearled” farro; regular farro takes much longer to cook.
I am so happy to have a full house this week!
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