Make Ahead

Umbrian Farro Soup (Umbra Zuppa di Farro)

by:
September 21, 2013
3.3
3 Ratings
Umbrian Farro Soup (Umbra Zuppa di Farro)
Photo by Rocky Luten
  • Prep time 1 hour
  • Cook time 1 hour
  • Serves 6
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

What You'll Need
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 ounces dried porcini mushrooms
  • 2 cups tomato sauce
  • 3 cups cooked farro, al dente
  • 1 quart beef stock
Directions
  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.
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7 Reviews

AntoniaJames
AntoniaJames January 29, 2014
This looks fantastic. You've inspired me! (First, I need to make a batch of rich beef stock, but of course, for this, it will be well worth the effort.) ;o)
 
healthierkitchen
healthierkitchen January 18, 2014
Made this tonight and it was quite delicious! The texture (and flavor) is reminiscent of pappa al pomodoro, but with more bite from the farro. If I had a truffle, I'd have shaved it on top!
 
dymnyno
dymnyno January 18, 2014
If I had a truffle, so would I!
 
em-i-lis
em-i-lis January 14, 2014
Oh, I just love the sound of this. My sister just brought me pounds of farro from Italy (so much cheaper there!). I will have to make this ASAP!
 
healthierkitchen
healthierkitchen September 22, 2013
This sounds delicious. Do you use a homemade seasoned tomato sauce or are you using a passata or something that is just tomato?
 
dymnyno
dymnyno September 23, 2013
I use homemade unseasoned tomato sauce.
 
dymnyno
dymnyno September 27, 2013
Passata would also work.