Farro-Mushroom Soup Recipe
Recipe By Martha Stewart
A twist on mushroom-barley soup, this warming broth, nourished with fresh hens of the woods, royal trumpets, oysters, and chanterelles, counts as a meal. The farro is tender but with a satisfying chew, a handful of dried porcini offers additional depth of flavor, and dill and vinegar give each spoonful a real pop.
4.4
13 Rating -
Rate
1hr 40minstotal
1hr 40m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Farro-Mushroom Soup Recipe
- 0.13 cup Whole hulled farro, such as hayden flour mills farro berries
- 0.33 cup Boiling water
- 0.08 ounce Dry porcini mushrooms
- 0.58 cup Low sodium chicken broth
- 0.08 stick Unsalted butter
- 0.17 Large onion, finely chopped
- 1/2 Cloves Garlic, Minced
- 0.21 pound Mixed wild mushrooms, such as hen of the woods, royal trumpet, oyster, and chanterelle, wiped clean and sliced
- As required Coarse salt and freshly ground pepper
- 1/25 cup Dry sherry
- 0.17 teaspoon White wine vinegar
Nutrition
value
value
299
calories per serving
15 g Fat37 g Protein2 g Carbs4 g FiberOther
Current Totals
- Fat15g
- Protein37g
- Carbs2g
- Fiber4g
MacroNutrients
- Carbs2g
- Protein37g
- Fiber4g
Fats
- Fat15g
Vitamins & Minerals
- Calcium52mg
- Iron3mg
- Vitamin A183mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B929mcg
- Vitamin B120mcg
- Vitamin C8mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium68mg
- Manganese1mg
- Phosphorus382mg
- Selenium34mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart