Hearty Mushroom & Farro Soup
3 oz dried wild mushrooms
3 T olive oil
2 large onions chopped sweet onions (3 cups)
7-8 carrots diced (4 cups)
7-8 celery stalks diced (4 cups)
8 cloves garlic, chopped
1 small sweet potato, diced
1-1 1/2 cups Trader Joe's 10 Minute Farro
12 ounces 1/4-inch-sliced fresh cremini (baby bella) mushrooms
1 cup plus 2 tablespoons dry Marsala wine, divided
4 cups canned beef broth
4 cups vegetable broth
3 large sprigs fresh thyme
1 bay leaf
salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, at room temperature
4 ounces plain yogurt (I use Fage)
1/4 cup minced fresh flat-leaf parsley
Cover the dried mushrooms with 6 cups of boiling water in a large bowl pot. Cover and set aside for at least 20 minutes.
After the dried mushrooms are soft, remove from liquid, reserving the liquid. Coarsely chop the mushrooms and add them to the pot, along with the soaking liquid, broth, thyme, 4 teaspoons salt and 2 teaspoon pepper. Bring to a boil, lower the heat, and simmer partially covered for 20 minutes, until the farro is tender. Discard the thyme and bay leaf.
In a small bowl, combine the flour and butter and stir. Add a little of the hot soup liquid and stir until smooth. Add to the hot soup. Simmer for 5 minutes, then stir in the yogurt and remaining 2 tablespoons of Marsala. Stir in parsley. Serve with crusty bread. Enjoy!
If you are looking for the perfect pot, this one is excellent AND it's made in the USA.