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Prep time
1 hour
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Cook time
1 hour
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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
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Ingredients
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1 cup
yellow onion, medium chop
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3/4 cup
celery, medium chop
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1/2 cup
carrot, medium chop
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2
cloves garlic, smashed, peeled, and minced
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2 1/2 ounces
dried porcini mushrooms
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2 cups
tomato sauce
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3 cups
cooked farro, al dente
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1 quart
beef stock
Directions
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Sauté the onions, celery, and carrots until translucent.
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Heat 1 cup of the beef stock and add the porcini to reconstitute.
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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.
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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.
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Serve with a dollop of farro and a couple grinds of fresh black pepper.
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