Ina Garten Mushroom Farro Soup Recipe

This Ina Garten Mushroom Farro Soup Recipe is a hearty and earthy soup, which includes farro and cremini mushrooms. It’s a healthy twist on the classic, ready in one hour.

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Ina Garten Mushroom Farro Soup Recipe Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 pound cremini or baby bella mushrooms, sliced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• ½ teaspoon red pepper flakes (optional)
• 1 cup farro, rinsed
• 6 cups vegetable or chicken broth
• 1 (14-ounce) can diced tomatoes, drained
• ½ cup dry white wine (optional)
• ¼ cup fresh parsley, chopped (for garnish)
• ¼ cup grated Parmesan cheese (for serving)

How To Make Ina Garten Mushroom Farro Soup

1. Sauté the vegetables: In a large pot, heat olive oil over medium. Add onion, carrots, and celery, and cook for 5–7 minutes until softened. Stir in garlic and cook 1 more minute.
2. Cook the mushrooms: Add mushrooms, salt, pepper, thyme, and red pepper flakes. Sauté for 8–10 minutes until mushrooms are tender and browned.
3. Add farro and broth: Stir in rinsed farro. Add broth, diced tomatoes, and white wine (if using). Bring to a gentle boil.
4. Simmer the soup: Reduce heat and let the soup simmer uncovered for 30–35 minutes, or until farro is tender but chewy.
5. Finish and serve: Taste and adjust seasoning. Serve hot, garnished with parsley and Parmesan cheese.

Recipe Tips

• Can I use pearled farro? Yes, it cooks faster. Whole farro will need a longer simmer time.
• How to make it vegan: Use vegetable broth and skip the Parmesan cheese or use a dairy-free alternative.
• Can I add protein? Add cooked shredded chicken or white beans for extra protein.
• Best mushrooms for flavor: Cremini, baby bella, or even shiitake mushrooms work well.
• How to make ahead: Soup can be made 1–2 days in advance and reheated before serving.

What To Serve With Mushroom Farro Soup

Pair this cozy soup with:

• Crusty sourdough bread
• Garlic breadsticks
• A crisp Caesar or arugula salad
• Grilled cheese or panini
• Roasted veggies

How To Store Mushroom Farro Soup

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Freeze in individual portions for up to 2 months. Thaw overnight and reheat on the stove.

Mushroom Farro Soup Nutrition Facts (Estimate Per Serving)

• Calories: ~280
• Carbohydrates: ~40g
• Protein: ~8g
• Fat: ~10g
• Fiber: ~6g
• Sodium: ~700mg

Nutrition information is estimated and may vary based on ingredients used.

FAQs

Can I use barley instead of farro?
Yes, barley is a great substitute with a similar texture.

What’s the best way to rinse farro?
Use a fine mesh strainer and rinse under cold water until the water runs clear.

Can I make this in a slow cooker?
Yes, sauté the vegetables first, then cook on LOW for 6–8 hours or until farro is tender.

Do I need to soak farro first?
No soaking needed for pearled farro; whole farro may benefit from a brief soak.

Can I skip the wine?
Absolutely—just add a bit more broth in its place.

Try More Recipes:

• Ina Garten Roasted Tomato Soup Recipe
• Ina Garten Loaded Potato Soup Recipe
• Ina Garten Chicken Ramen Noodle Soup Recipe