Umbrian Farro Soup (Umbra Zuppa di Farro)
dymnyno
Test Kitchen-Approved
Photo by Rocky Luten
- Serves
- 6
- Prep Time
- 1 Hour
- Cook Time
- 1 Hour
Being a huge lover of farro, on a recent trip to the Umbrian countryside of Italy I noticed that farro soup was on many menus. I tried it and decided that I had to make my own version. It is very important to use the richest, most delicious beef stock, preferably homemade. The intense flavor of the porcini make this a very umami centric flavor profile.
Ingredients
- 1 cup yellow onion, medium chop
- 3/4 cup celery, medium chop
- 1/2 cup carrot, medium chop
- 2 cloves garlic, smashed, peeled, and minced
- 2 1/2 ounce dried porcini mushrooms
- 2 cup tomato sauce
- 3 cup cooked farro, al dente
- 1 quart beef stock
Featured Video
We love how this rich, savory soup combines cooked-down tomatoes, porcini mushrooms, and beef stock, without the heaviness of cream or butter. (Plus, it's flexible: add more broth if you like, to thin out the soup to your taste, or leave it as-is!) Dymnyno cleverly uses farro two ways: First, as a thickener for the soup. Second, as a garnish to dollop on top. This recipe was featured in "Umami Five Ways, Coming Right Up."
Directions
- Step 1
Sauté the onions, celery, and carrots until translucent.
- Step 2
Heat 1 cup of the beef stock and add the porcini to reconstitute.
- Step 3
In a blender (or Vita Mix), blend about 3/4 of the vegetables, the garlic, 1 cup of the cooked farro, and all of the porcini and liquid until smooth.
- Step 4
Add back to the pot and add the remaining farro,vegetables and beef stock. Add 2 1/2 cups of tomato sauce. Season and simmer for 30 minutes.
- Step 5
Serve with a dollop of farro and a couple grinds of fresh black pepper.