Ina Garten’s Cozy Mushroom Farro Soup Recipe You’ll Adore

Hearty mushroom farro soup transforms ordinary ingredients into a culinary symphony of rustic comfort.

Earthy aromas waft through kitchens, promising warmth and satisfaction with each spoonful.

Wild and cultivated mushrooms dance together, creating complex flavor profiles that tantalize taste buds.

Nutty farro provides substantial texture and nutritional depth to this soul-warming dish.

Mediterranean grains merge with robust mushroom essence, crafting a remarkable one-pot meal that speaks to both tradition and innovation.

Seasonal vegetables contribute layers of nuanced tastes, elevating the soup beyond simple sustenance.

Rich, velvety broth promises a nourishing experience that connects you with timeless cooking traditions.

Why Mushroom Farro Soup Is a Cozy Choice

• Elevate Comfort with Depth: This mushroom farro soup transforms simple ingredients into a luxurious, hearty dish packed with rich, earthy flavors that warm you from the inside out.
• Master Complex Flavor Layering: By combining dried and fresh mushrooms, Marsala wine, and aromatic herbs, the recipe creates an incredibly nuanced taste profile that feels sophisticated yet approachable.
• Quick-Prep Gourmet Experience: Despite seeming complicated, this soup comes together surprisingly easily, offering restaurant-quality results in just over an hour with straightforward cooking techniques that even novice home chefs can confidently execute.
• Nutrition Meets Indulgence: Farro provides wholesome whole grain goodness, while mushrooms deliver incredible umami and health benefits, making this soup a deliciously smart meal that doesn't compromise on taste or nutritional value.

How to Store Farro Soup for Later

• Freeze Wisely: Transfer cooled soup into heavy-duty freezer bags or rigid containers, leaving 1-inch headspace for expansion. Label each container with the date and contents. Stack horizontally to maximize freezer space and prevent potential leaks. Frozen mushroom farro soup maintains optimal flavor and texture for 2-3 months.
• Refrigeration Strategy: Place soup in glass or ceramic containers with tight-sealing lids to prevent odor absorption. Keep towards the back of the refrigerator where temperature remains most consistent. Consume within 3-4 days for best quality and food safety. Avoid storing near strong-smelling foods to preserve the soup's delicate mushroom and farro flavors.
• Counter Cooling Technique: Allow hot soup to reach room temperature within 2 hours before refrigerating. Spread soup in a shallow container to expedite cooling and prevent bacterial growth.

Creative Swaps in Mushroom Farro Recipes

• Vegetarian Mushroom Farro Feast: Swap pancetta with smoked tofu or tempeh for a plant-based protein boost. Use vegetable stock instead of traditional stock to maintain the rich, earthy flavor profile.
• Mediterranean Herb Infusion: Replace thyme with rosemary and oregano. Add sun-dried tomatoes and a sprinkle of za'atar for a Mediterranean-inspired twist. Garnish with fresh basil leaves for extra aromatic complexity.
• Spicy Wild Mushroom Blend: Incorporate wild mushrooms like chanterelles or porcini for intense umami. Add a pinch of red pepper flakes and cayenne for subtle heat. Finish with a drizzle of truffle oil to elevate the soup's depth.
• Autumn Harvest Fusion: Mix in roasted butternut squash and caramelized onions. Use apple cider instead of Marsala for a seasonal sweetness. Top with crispy sage leaves and toasted pumpkin seeds for added texture and warmth.

Mushroom Farro Soup Recap

Ina Garten’s mushroom farro soup emerges as more than mere sustenance—it’s culinary poetry.

Earthy mushrooms dance with hearty farro, creating Mediterranean comfort on each spoonful.

Pancetta whispers rich complexity through delicate layers of flavor.

Rich broth tells stories of slow-simmered tradition and careful technique.

Marsala wine adds luxurious depth, elevating humble ingredients into restaurant-quality magic.

When crème fraîche swirls through this masterpiece, you’ll discover pure gastronomic bliss—so grab your ladle, savor each magical moment, and share this soulful recipe with hungry friends who crave connection through extraordinary cooking.

Everything You Need for Mushroom Farro Soup

Main Ingredients:

• Dried Mushrooms: Rich flavor base that adds deep earthy notes to the soup, look for high-quality whole dried mushrooms.
• Cremini Mushrooms: Fresh mushrooms providing texture and additional earthy flavor, choose firm and plump mushrooms.

• Farro: Hearty whole grain with nutty flavor and great texture, select pearled or semi-pearled variety for faster cooking.
• Pancetta: Italian cured pork that adds rich, salty depth to the soup, choose high-quality imported version.

• Onions, Carrots, Celery: Classic mirepoix base providing foundational flavor and aromatic profile, select fresh and firm vegetables.
• Garlic: Intense flavor enhancer that adds complexity to the dish, choose fresh garlic cloves.

• Marsala Wine: Adds depth and complexity with sweet-savory notes, choose good quality cooking Marsala.
• Chicken Stock: Provides rich liquid base for the soup, select low-sodium version for better control.

• Fresh Thyme: Aromatic herb that adds earthy undertones, choose fresh sprigs with vibrant green color.
• Salt and Black Pepper: Essential seasonings for balancing flavors, use freshly ground black pepper.

• Crème Fraîche: Adds creamy richness and smooth texture, choose high-fat content version.
• All-Purpose Flour: Used for thickening the soup, ensure it's fresh and free from lumps.
• Unsalted Butter: Helps thicken and adds richness, select high-quality butter.

• Fresh Parsley: Bright, fresh herb for garnishing, choose flat-leaf variety with vivid green color.

How to Simmer Mushroom Farro Just Right

Step 1: Prepare Dried Mushroom Liquid

Soak dried mushrooms in hot water for 20-30 minutes. Strain through cheesecloth, keeping the rich mushroom broth. Chop the softened mushrooms into small pieces.

Step 2: Build Flavor Base

• Diced pancetta
• Chopped onions
• Sliced carrots
• Chopped celery

Sauté ingredients until vegetables become soft and pancetta turns golden, about 8-10 minutes.

Step 3: Enhance Aromatic Profile

Stir in minced garlic and farro. Cook for 2-3 minutes, allowing grains to toast slightly and release nutty fragrance.

Step 4: Introduce Cremini Mushrooms

Add cremini mushrooms and splash of Marsala wine. Cook until mushrooms release their natural moisture and darken, approximately 5-7 minutes.

Step 5: Combine Liquid Components

Pour in reserved mushroom broth, chicken stock, fresh thyme sprigs, salt, and black pepper. Stir to combine all ingredients thoroughly.

Step 6: Simmer and Develop Depth

Bring soup to gentle boil, then reduce heat. Partially cover and simmer for 40-45 minutes until farro becomes tender. Remove thyme sprigs.

Step 7: Create Creamy Texture

In separate small bowl, blend softened butter with flour until smooth. Whisk mixture into hot soup. Simmer for additional 5 minutes. Stir in crème fraîche and remaining Marsala wine. Taste and adjust seasonings as needed.

Step 8: Garnish and Serve

Sprinkle freshly chopped parsley over top. Serve piping hot in deep soup bowls.

Tips for Rich, Earthy Flavors

• Maximize Mushroom Flavor: Soak dried mushrooms in boiling water for a full 20 minutes to unlock their deep, rich taste and tender texture.
• Elevate with Premium Olive Oil: Splurge on high-quality extra virgin olive oil to transform the soup's overall depth and richness.
• Master Vegetable Precision: Consistently chop onions, carrots, and celery into uniform small pieces, ensuring even cooking and balanced flavor in every spoonful.
• Liquid Gold Technique: Strain and reserve the mushroom soaking liquid as a secret flavor booster that adds incredible umami depth to your soup base.
• Smooth Roux Magic: Thoroughly combine flour and butter by creating a perfect paste, preventing lumps and guaranteeing a silky, luxurious soup texture.

Ina Garten Mushroom Farro Soup Recipe

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4.9 from 14 reviews

• Total Time: 1 hour 20 minutes
• Yield: 6 1x

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Description

Ina Garten’s mushroom farro soup delivers hearty Mediterranean comfort with rich umami flavors and wholesome grains. Delicate mushrooms and earthy farro create a luxurious blend you’ll crave on cool evenings, promising warmth and satisfaction in each spoonful.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 quart chicken, turkey, or beef stock
• ¾ cup pearled farro (5 ounces / 142 grams)
• 12 ounces (340 grams) fresh cremini mushrooms, cleaned, stems discarded, ¼-inch-sliced
• 1 ½ ounces (43 grams) dried wild mushrooms (such as morels or porcini)
• 4 ounces (113 grams) pancetta, diced

Vegetables and Aromatics:

• 3 cups chopped yellow onions (approximately 2 onions)
• 2 cups peeled carrots, ¼-inch-diced (approximately 3 to 4 carrots)
• 2 cups celery, ¼-inch-diced (approximately 3 to 5 stalks)
• 6 large garlic cloves, minced

Finishing and Seasoning Ingredients:

• 3 large sprigs fresh thyme, tied together with kitchen twine
• 3 tablespoons good olive oil
• ½ cup plus 2 tablespoons dry Marsala wine, divided
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter, at room temperature
• 4 ounces (113 grams) crème fraîche
• ¼ cup minced fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper to taste

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Instructions

1. Hydrate dried mushrooms by combining them with of water in a medium pot. Bring to a boil, remove from heat, cover, and allow to steep for 20 minutes to release intense earthy flavors.
2. In a large pot, heat olive oil and render pancetta until it begins to crisp. Add diced onions, carrots, and celery, sautéing over medium heat for 10 minutes until vegetables become translucent and soft.
3. Introduce minced garlic and farro to the vegetable mixture, stirring continuously for 2 minutes to toast the grains and release their nutty aroma.
4. Incorporate sliced cremini mushrooms and of Marsala wine. Cook for 5 to 7 minutes, allowing mushrooms to release their natural moisture and concentrate their flavor.
5. Carefully strain the soaked dried mushrooms through a cheesecloth, reserving the rich, aromatic liquid. Roughly chop the rehydrated mushrooms and return them to the pot along with the reserved liquid, chicken stock, fresh thyme sprigs, salt, and black pepper.
6. Bring the mixture to a rolling boil, then reduce to a gentle simmer. Cook partially covered for 45 minutes, ensuring the farro becomes tender and the flavors meld together. Remove the spent thyme sprigs.
7. Create a smooth thickening agent by mashing flour and butter into a paste. Stir this mixture into the hot soup and simmer for 5 minutes. Finish by incorporating crème fraîche and the remaining of Marsala wine. Adjust seasonings to taste.
8. Garnish with freshly chopped parsley and serve piping hot, offering a comforting and robust soup perfect for cool evenings.

Notes

• Create a smoky depth by gently toasting dried mushrooms in a hot skillet before soaking them in water.
• Strain mushroom soaking liquid through a fine-mesh sieve to remove any gritty particles that might affect soup texture.
• Dice vegetables with precision to ensure uniform cooking and balanced flavor distribution throughout the soup.
• Select extra virgin olive oil with robust, fruity notes to enhance the overall mushroom soup complexity.
• Prepare a roux by whisking flour and butter until completely smooth, eliminating any potential lumps before incorporating into the soup.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 300 kcal
• Sugar: 3 g
• Sodium: 750 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 4 g
• Protein: 9 g
• Cholesterol: 30 mg