Umbrian farro soup
We love how this rich, savory soup combines cooked-down tomatoes, porcini mushrooms, and beef stock, without the heaviness of cream or butter. (Plus, it's flexible: add more broth if you like, to thin out the soup to your taste, or leave it as-is!) Dymnyno cleverly uses farro two ways: First, as a thickener for the soup. Second, as a garnish to dollop on top.Developed by @Food52.
- 1 cup yellow onion, medium chop
- ¾ cup celery, medium chop
- ½ cup carrot, medium chop
- 2 cloves garlic, smashed, peeled, and minced
- 2 ½ ounces dried porcini mushrooms
- 2 cups tomato sauce
- 3 cups cooked farro, al dente
- 1 quart beef stock
Sauté the onions, celery, and carrots until translucent.
Heat 1 cup of the beef stock and add the porcini to reconstitute.
In a blender (or Vita Mix), blend about 3/4 of the vegetables, the garlic, 1 cup of the cooked farro, and all of the porcini and liquid until smooth.
Add back to the pot and add the remaining farro, vegetables and beef stock. Add 2 1/2 cups of tomato sauce. Season and simmer for 30 minutes.
Serve with a dollop of farro and a couple grinds of fresh black pepper.