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Author Notes: 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. —dymnyno
Food52 Review: 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." —The Editors
Prep time: 1 hrs
Cook time: 1 hrs
cup yellow onion, medium chop
cup celery, medium chop
cup carrot, medium chop
cloves garlic, smashed, peeled, and minced
ounces dried porcini mushrooms
cups tomato sauce
cups cooked farro, al dente
quart beef stock
- Sauté the onions, celery, and carrots until translucent.
- Heat 1 cup of the beef stock and add the porcini to reconstitute.
- 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.
- 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.
- Serve with a dollop of farro and a couple grinds of fresh black pepper.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best One-Pot Meal
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup
- This recipe was entered in the contest for Your Best Umami-Centric Recipe