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.
Serves:
Ingredients
- 3tbspolive oil
- 2lbsmixed mushrooms,such as white mushrooms, Cremini, Portobello or shiitake, sliced
- 1tspdried thyme
- 2tbsplow-sodium soy sauce
- 2bunchesscallions,thinly sliced
- 1¼cupspearled quick cooking farro,(about 6 oz)
- ½cupwhite wine
- salt and pepper,to taste
- 3cupschicken stock,or vegetable stock
- 4large baby spinach leaves,handfuls
- ½cupparmesan,freshly grated, plus more for garnish
- ½cupfresh parsley,chopped
Instructions
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In a stockpot or large saucepot over medium-high heat, heat the oil.
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Add the mushrooms and cook, stirring often for 10 minutes or until the mushrooms release their juices and turn golden brown.
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Stir in the thyme, soy sauce, and scallions, and cook for 2 minutes longer.
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Add the farro, wine, salt, and pepper and simmer for 5 minutes or until the wine has reduced.
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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).
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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.)
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Stir in the spinach and parsley. Cook for 30 seconds, or until the spinach wilts.
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Stir in ½ cup Parmesan.
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Taste, and season with more salt and pepper, if desired. Ladle into bowls and sprinkle a little Parmesan on top.
Nutrition
- 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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