Ina Garten Mushroom Farro Soup

This Ina Garten mushroom farro soup is rich and hearty, made with dried wild mushrooms, fresh cremini mushrooms, and chewy pearled farro. It’s a healthy and flavorful soup perfect for cozy dinners, ready in about 1 hour and 30 minutes.

Ina Garten Mushroom Farro Soup Ingredients

• 1 1/2 oz dried wild mushrooms (such as morels or porcini)
• 3 tablespoons good olive oil
• 4 oz pancetta, diced
• 3 cups chopped yellow onions (about 2 onions)
• 2 cups peeled carrots, 1/4-inch diced (3 to 4 carrots)
• 2 cups celery, 1/4-inch diced (3 to 5 stalks)
• 6 large garlic cloves, minced
• 3/4 cup pearled farro (5 oz)
• 12 oz fresh cremini mushrooms, cleaned, stems discarded, 1/4-inch sliced
• 1/2 cup plus 2 tablespoons dry Marsala wine, divided
• 1 quart chicken, turkey, or beef stock
• 3 large sprigs fresh thyme, tied with kitchen twine
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter, at room temperature
• 4 oz crème fraîche
• 1/4 cup minced fresh flat-leaf parsley

How To Make Ina Garten Mushroom Farro Soup

1. Soak the dried mushrooms: Combine dried mushrooms and 6 cups of water in a medium pot. Bring to a boil, turn off heat, cover, and let sit for at least 20 minutes.
2. Sauté pancetta and vegetables: In a large pot, heat olive oil. Add pancetta, onions, carrots, and celery; cook for 10 minutes, stirring occasionally, until softened.
3. Add garlic and farro: Stir in garlic and farro; cook for 2 minutes.
4. Cook fresh mushrooms with wine: Add cremini mushrooms and 1/2 cup Marsala wine; cook 5–7 minutes until mushrooms release liquid.
5. Add soaked mushrooms and stock: Strain mushrooms (reserving liquid), chop them, and add to pot with reserved liquid, stock, thyme, salt, and pepper. Bring to a boil, then simmer partially covered for 45 minutes until farro is tender. Remove thyme bundle.
6. Thicken the soup: Mash flour and butter together; stir into hot soup. Simmer for 5 minutes, then add crème fraîche and remaining 2 tablespoons Marsala. Taste and adjust seasoning.
7. Finish and serve: Sprinkle with parsley and serve hot.

Recipe Tips

• How long to soak dried mushrooms? At least 20 minutes in hot water for best flavor and texture.
• Can I use only fresh mushrooms? Yes, but dried mushrooms add deeper umami flavor.
• How to make the soup thicker? Add more flour-butter mixture or simmer uncovered longer.
• Best substitute for farro? Barley or brown rice works well if you can’t find farro.

What To Serve With Mushroom Farro Soup

Pair this hearty soup with crusty bread or a light salad for a complete meal:

• Warm sourdough bread
• Garlic crostini
• Simple arugula salad with lemon vinaigrette

How To Store Mushroom Farro Soup

Refrigerate: Store in an airtight container for up to 3 days. Reheat on the stove over low heat.
Freeze: Freeze without crème fraîche for up to 2 months; stir in crème fraîche after reheating.

Mushroom Farro Soup Nutrition Facts

• Calories: 350 kcal
• Protein: 14g
• Carbohydrates: 42g
• Fat: 16g
• Fiber: 6g
• Sodium: 800mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this soup vegetarian?
Yes, omit the pancetta and use vegetable stock instead of chicken or beef stock.

What’s the best wine substitute for Marsala?
Dry sherry or white wine with a splash of brandy works well.

Can I make this soup ahead of time?
Yes, it tastes even better the next day as flavors deepen.

Try More Recipes:

• Ina Garten Root Vegetable Gratin
• Garten Bangers And Mash
• Ina Garten Quinoa Tabbouleh