Mushroom and Farro Soup

This delicious mushroom and farro soup is loaded with onion, peas, carrot, celery, and dried herbs in a white wine broth for a warm, filling meal.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 243 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 large onion, chopped
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon dried oregano
• 4 cloves garlic, minced
• 1 cup dry white wine
• 1 carrot, chopped
• 1 celery stalk, chopped
• 5 cups low-sodium vegetable broth
• 1 (16 ounce) package baby bella mushrooms, sliced
• 1 cup pearled farro
• 0.5 teaspoon salt, or to taste
• 0.5 cup frozen peas
• 0.5 teaspoon freshly ground black pepper, to taste

Recipe Instructions

Step 1

Add farro to the pot and cook, stirring frequently, for 2 to 3 minutes. Season with garlic powder, onion powder, thyme, oregano, bay leaf, salt, and pepper. Pour in white wine and cook until wine has mostly evaporated, 3 to 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat to low, and cook until farro is softened, 20 to 25 minutes.

Step 2

Stir in frozen peas and cook until heated through, 1 to 2 minutes. Adjust salt and pepper to taste. Remove soup from heat and discard bay leaf before serving.

Step 3

Heat oil in a large pot over medium heat. Cook mushrooms, onion, carrot, celery, and garlic in hot oil, stirring occasionally, until vegetables have softened and moisture has evaporated, 7 to 10 minutes.