How To Make Farro, Mushroom, and Spinach Soup
Put together a nice vegetarian dish with this spinach soup cooked in flavorful stock, then topped with Parmesan to finish.
In a stockpot or large saucepot over medium-high heat, heat the oil.
Add the mushrooms and cook, stirring often for 10 minutes or until the mushrooms release their juices and turn golden brown.
Stir in the thyme, soy sauce, and scallions, and cook for 2 minutes longer.
Add the farro, wine, salt, and pepper and simmer for 5 minutes or until the wine has reduced.
Stir in the stock and bring to a simmer. Reduce the heat to low, cover the pot and cook for 10 minutes or until the farro is tender (taste one of the grains to check).
Uncover, turn the heat up to high, and cook for 2 to 3 minutes to reduce the liquid to the consistency of a thick stew. (If the farro looks dry, add a little more stock at this point.)
Stir in the spinach and parsley. Cook for 30 seconds, or until the spinach wilts.
Stir in ½ cup Parmesan.
Taste, and season with more salt and pepper, if desired. Ladle into bowls and sprinkle a little Parmesan on top.
- Calories: 515.92kcal
- Fat: 19.46g
- Saturated Fat: 5.43g
- Monounsaturated Fat: 10.13g
- Polyunsaturated Fat: 2.69g
- Carbohydrates: 59.75g
- Fiber: 10.49g
- Sugar: 12.92g
- Protein: 28.36g
- Cholesterol: 18.04mg
- Sodium: 1387.35mg
- Calcium: 319.99mg
- Potassium: 1430.87mg
- Iron: 6.21mg
- Vitamin A: 120.60µg
- Vitamin C: 27.02mg
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