Make Ahead

Umbrian Farro Soup (Umbra Zuppa di Farro)

September 21, 2013
3 Ratings
Photo by Rocky Luten
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

Test Kitchen Notes

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 hour
  • Cook time 1 hour
  • Serves 6
  • 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 ounces dried porcini mushrooms
  • 2 cups tomato sauce
  • 3 cups cooked farro, al dente
  • 1 quart beef stock
In This Recipe
  1. Sauté the onions, celery, and carrots until translucent.
  2. Heat 1 cup of the beef stock and add the porcini to reconstitute.
  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.
  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.
  5. Serve with a dollop of farro and a couple grinds of fresh black pepper.

See what other Food52ers are saying.

  • AntoniaJames
  • healthierkitchen
  • em-i-lis
  • dymnyno