A hungry girl's adventures in Cleveland and beyond.
This is a hearty and flavorful soup that is so easy and quick, it's perfect for a Meatless Monday or as a delicious alternative to your Friday Fish Fry. To make it vegetarian, use all veggie broth. To beef it up, add 1/2 a pound of ground beef or pork or some chopped bacon when you are sautéing the veggies.
I used a mixture of shiitake
, hedgehog, lobster
and bolete
dried mushrooms from Market District's bulk foods. Shiitake was the only one I had even heard of before so I thought this soup was a great excuse to try them. Don't freak out when you see the price per pound - my cost for all of these exotic mushrooms was only about $4. And if you don't find these specific varieties, just substitute your favorites or what's available in your area.
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
While the dried mushrooms are rehydrating, heat the olive oil in a large pot or Dutch oven. Add the onions, carrots and celery and sauté over medium heat for 10 minutes, stirring occasionally, until the vegetables are tender. Add the garlic, sweet potato and farro and cook for 2 minutes, stirring occasionally. Add the fresh mushrooms and 1 cup Marsala and cook for 5 to 7 minutes, until the mushrooms have released some of their liquid.
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!
Adapted from Ina Garten's recipe.
, hedgehog, lobster
and bolete
dried mushrooms from Market District's bulk foods. Shiitake was the only one I had even heard of before so I thought this soup was a great excuse to try them. Don't freak out when you see the price per pound - my cost for all of these exotic mushrooms was only about $4. And if you don't find these specific varieties, just substitute your favorites or what's available in your area.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!
Adapted from Ina Garten's recipe.
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