Mushroom Farro Soup

Here’s a simple, good soup—stocked with a bounty of vegetables, spices, and grains—to add to your repertoire. You’ll practice building flavor by sautéing aromatics and simmering hearty farro with kale in a tomato-enriched broth.

Serves 1 | Active Time: 40 minutes | Total Time: 40 minutes

Chef's Notes

Suggested adult serving: 3 cups
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

White Wine: You can substitute low-sodium vegetable broth for the wine, if you prefer.

Step 1: Make the Soup

12 ounces button or cremini mushrooms, sliced
3 carrots chopped (≈1 1⁄2 cups)
3⁄4 yellow onion chopped (≈3⁄4 cup)
1 1⁄2 stalks celery chopped (≈3⁄4 cup)
4 1⁄2 cloves garlic minced (≈1 1⁄2 tablespoons)
1⁄3 cup white wine (or sub veggie broth)
3 tablespoons tomato paste
4 1/2 cups low-sodium vegetable broth
3⁄4 teaspoon dried thyme
1 1⁄2 fresh bay leaves
3 oz kale stemmed & chopped (≈3 cups)
1 1⁄2 tablespoons apple cider vinegar
freshly ground black pepper
sea salt (optional)

PREPARE GRAINS
Prepare farro according to package instructions. Let cool, then fluff farro with a fork.

SAUTÉ VEGETABLES
In a large saucepan over medium heat, cook mushrooms, carrots, onions, celery, and garlic, stirring occasionally, for 3 to 4 minutes. Add white wine 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.

START SOUP
Add tomato paste to pan and cook until it starts to brown, 1 to 2 minutes. Add any remaining wine, vegetable broth, thyme, and bay leaf. Increase heat to high, cover, and bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 5 minutes.

FINISH SOUP
Add cooked farro and kale to pan. Remove bay leaf. Simmer until flavors meld, 5 minutes. Add cider vinegar.

SERVE
Season with salt and pepper to taste.

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