Imen Ina Garten Mushroom Farro Soup is a hearty, deeply savory bowl built from dried porcini, fresh cremini mushrooms, pancetta, pearled farro, and a splash of Marsala wine. It serves 6 and takes about 1 hour and 25 minutes, not counting the mushroom soak. The whole thing finishes with crème fraîche and fresh parsley.
Garten developed this as part of her Make It Ahead cookbook, where the whole point was dishes that improve overnight. What sets her version apart is the flour-and-butter paste stirred in near the end, which thickens the broth without dulling the mushroom flavor.
Straining the porcini soaking liquid through cheesecloth is the step most people skip, and it matters more than it seems. Grit from the dried mushrooms sinks to the bottom of that liquid, and if it goes straight into the pot, it gives the whole soup a muddy texture. Clear liquid in, clean broth out.
Ina Garten Mushroom Farro Soup
Description
A hearty mushroom soup built on earthy wild porcini and nutty farro, slow-simmered with vegetables and finished with a swirl of Marsala.
Ingredients
Soup Base
Finish
Instructions
- Place the dried mushrooms and 6 cups of water in a medium pot and bring to a boil. Turn off the heat, cover, and set aside for at least 20 minutes. Once soaked, strain the liquid through cheesecloth into a bowl, reserving it. Coarsely chop the rehydrated mushrooms and set aside.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the pancetta and cook for 5 minutes until lightly browned. Add the onions, carrots, and celery and cook for 10 minutes, stirring occasionally, until the vegetables are tender.
- Add the garlic and farro and cook for 2 minutes. Add the cremini mushrooms and ½ cup of the Marsala and cook for 2 minutes more. Add the reserved chopped porcini, the strained soaking liquid, beef broth, thyme, 2 tsp salt, and 1 tsp pepper. Bring to a boil, then lower the heat and simmer partially covered for 45 minutes until the farro is tender.
- Using a fork, mash the flour and butter together into a paste. Stir it into the simmering soup and cook for 2 more minutes until slightly thickened.
- Remove and discard the thyme bundle. Stir in the crème fraîche, the remaining 2 tbsp Marsala, and the parsley. Taste and adjust seasoning, then serve hot.
FAQs
What is pearled farro and does it need soaking?
Pearled farro has had its outer bran layer removed, which means it cooks through in about 45 minutes without any soaking. Whole farro or semi-pearled farro takes longer and benefits from an overnight soak, so check your package label before you start. If yours says 20 to 25 minutes on the stovetop, it’s pearled and you can add it straight to the pot.
Can I skip the cheesecloth when straining the soaking liquid?
A fine-mesh sieve lined with a paper towel works just as well as cheesecloth in a home kitchen. The goal is to catch the grit and sand that settles at the bottom of the soaking water, since those particles won’t dissolve during cooking. Pour slowly and stop before you get to the last tablespoon of liquid at the bottom of the pot.
Why does the soup use two types of mushrooms?
Dried porcini bring an intense, concentrated earthiness to the broth that fresh mushrooms simply can’t match on their own. Fresh cremini add body and a meaty bite that holds up through the long simmer without turning soft or dissolving. Using both in the same pot is what gives the soup that layered mushroom flavor you notice in every spoonful.
What does the flour-and-butter paste actually do?
Mixing equal parts softened butter and flour creates what’s called a beurre manié, a classic French thickener that disperses evenly without forming lumps. Adding it at the end of cooking keeps the broth from going floury, since it only needs two minutes of simmering to lose the raw flour taste. Stir it in gradually and watch the broth shift from thin to lightly velvety.
What side dish works well alongside this soup?
Because the soup is already filling and earthy, something starchy and simple balances it well. Layered Potatoes Anna makes a clean, elegant side that lets the soup stay the centerpiece. Crusty sourdough also works for a more casual table.
Can I make this vegetarian without losing much flavor?
Leave out the pancetta and swap the beef broth for a good mushroom or vegetable stock. The porcini soaking liquid carries enough savory depth that you won’t notice the pancetta is missing once the Marsala and crème fraîche go in. If you want a little smokiness back, a small piece of broccoli casserole with Gruyère on the side adds that contrast nicely.
