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Ina Garten’s Wild Mushroom & Farro Soup
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Brief Description
Soup
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Main Ingredient
Mushcrooms, Farro
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Category: Soups
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
https://www.thekitchn.com/recipe-wild-mushroom-amp-farro-soup-recipes-from-the-kitchn-217157
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Tags:
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Notes:
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Posted By: gardner.marilyn
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Posted On: May 18, 2020
Number of Servings:
Ingredients:
- 1 1/2 - ounces dried wild mushrooms, such as morels or porcini
- 3 tablespoons - good olive oil
- 4 ounces - pancetta, 1/2-inch-diced
- 3 cups - chopped yellow onions (2 onions)
- 2 cups - (1/2-inch-diced) peeled carrots (3 to 4 carrots)
- 2 cups - (1/2-inch-diced) celery (3 to 4 stalks)
- 4 teaspoons - minced garlic (4 cloves)
- 3/4 - cup pearled farro (5 ounces) (See Recipe Note)
- 12 ounces - fresh cremini mushrooms, cleaned, stems discarded, 1/4-inch-sliced
- 1/2 - cup plus 2 tablespoons dry Marsala wine, divided
- 4 cups - canned beef broth, such as College Inn
- 3 - large sprigs fresh thyme, tied together with kitchen twine
- 2 tablespoons - all-purpose flour
- 2 tablespoons - unsalted butter, at room temperature
- 4 ounces - crème fraîche
- 1/4 - cup minced fresh flat-leaf parsley
- - kosher salt and freshly ground pepper
Directions:
Place the dried mushrooms and 6 cups of water in a medium pot and bring to a boil. Turn off the heat, cover, and set aside for at least 20 minutes
Meanwhile, 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 cremini mushrooms and the 1/2 cup Marsala and cook for 5 to 7 minutes, until the mushrooms have released some of their liquid.
Meanwhile, strain the dried mushrooms through cheesecloth, reserving the liquid. Coarsely chop the mushrooms and add them to the pot, along with the strained soaking liquid, 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. 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.
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