Mushroom + Farro Soup

I feel like it’s a tie between mushrooms and black olives. Wait, let me back up. Ok first, probably at least once a month there comes a day/night that we order pizza at the office.

Anyway, big friendly groups deserve a pizza break. I always ask if there are any toppings that anyone just doesn’t like (this seems a better method than asking what everyone likes, because usually that’s a lot of different things). Almost always someone pipes up and says mushrooms.

If you are that person, well, this soup is NOT for you. This soup is for all us mushroom lovers out there. You are among friends here.

And if that’s not enough for you then check out the garnish: french fried onions!!! It’s not quite green bean casserole season yet, but I’ve gotta go ahead and break out the french fried onions. They are too good.

Mushroom + Farro Soup, serves 2-3 as a meal

1/2 cup uncooked farro
1 tablespoon butter
1 tablespoon olive oil
6 oz. petite mushrooms
8 oz. baby bella mushrooms
5 cloves of minced garlic
1/2 teaspoon fresh thyme leaves
1 1/3 cup vegetable stock
1/2 teaspoon balsamic vinegar
salt + pepper to taste
french fried onions for serving 

First, cook the farro in boiling water just until tender. Drain and set aside until you are ready to use it.

Wash the mushrooms and remove the stems. Slice into fourths and set aside. Heat the olive oil and butter in a pot over low/medium heat. Cook the garlic for 1-2 minutes. Now stir in the mushrooms and thyme. cook until the mushrooms begin to soften. Pour in the stock and balsamic vinegar.

Continue to cook until everything is nice and hot. If you want a creamy texture (like my version) use an immersion blender to puree the soup. You can also do this in a blender but be careful when transferring hot liquids. Taste and salt + pepper to your liking. Now stir in the cooked farro.

Serve hot with lots of french fried onions on top! Enjoy. xo. Emma