Ina Garten Mushroom Farro Soup Recipe

Ina Garten’s Mushroom Farro Soup is a hearty and wholesome dish packed with earthy mushrooms, nutty farro, and aromatic herbs. This comforting soup is perfect for a cozy meal, offering deep, rich flavors and a satisfying texture.

What is Ina Garten Mushroom Farro Soup?

Mushroom Farro Soup is a rustic, Italian-inspired dish featuring farro, a chewy and nutty ancient grain, combined with mushrooms, vegetables, and broth. Ina Garten’s version is slow-simmered, allowing the ingredients to meld beautifully, creating a rich and comforting soup perfect for any season.

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Reasons to Try Ina Garten Mushroom Farro Soup

• Hearty and filling: The farro adds a chewy texture and makes the soup satisfying.
• Rich in flavor: Mushrooms bring a deep, umami taste.
• Nutritious and wholesome: Packed with fiber, protein, and healthy grains.
• Perfect for meal prep: Tastes even better the next day as flavors deepen.
• Easy to customize: Can be made vegetarian or with added proteins.

Ingredients Needed to Make Ina Garten Mushroom Farro Soup

• 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
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup farro, rinsed
• 6 cups vegetable or chicken broth
• 1 (14-ounce) can of diced tomatoes, drained
• 1/2 cup dry white wine (optional)
• 1/4 cup fresh parsley, chopped (for garnish)
• 1/4 cup grated Parmesan cheese (for serving)

Instructions to Prepare Ina Garten Mushroom Farro Soup

Step 1: Sauté the Vegetables

• Heat the oil: In a large pot over medium heat, warm the olive oil.
• Cook the aromatics: Add the onion, carrots, and celery, and sauté for 5–7 minutes until softened.
• Add the garlic: Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Cook the Mushrooms

• Add the mushrooms: Stir in the sliced mushrooms, salt, pepper, thyme, and red pepper flakes.
• Sauté until tender: Cook for 8–10 minutes, stirring occasionally, until mushrooms are soft and browned.

Step 3: Add the Farro and Broth

• Stir in the farro: Add the rinsed farro and toss to coat with the vegetable mixture.
• Pour in the broth: Add the vegetable or chicken broth, along with the drained diced tomatoes.
• Add the wine: Pour in the white wine (if using) and bring to a gentle boil.

Step 4: Simmer the Soup

• Reduce heat and cook: Lower the heat and let the soup simmer for 30–35 minutes, or until the farro is tender but still chewy.

Step 5: Serve

• Adjust seasoning: Taste and add more salt or pepper if needed.
• Garnish and enjoy: Serve hot, garnished with fresh parsley and Parmesan cheese.

What Goes Well With Ina Garten Mushroom Farro Soup

• Crusty bread: Perfect for dipping into the flavorful broth.
• Side salad: A fresh arugula or Caesar salad complements the richness.
• Grilled cheese: A warm sandwich pairs beautifully with the soup.
• Roasted vegetables: Serve alongside roasted Brussels sprouts or zucchini.
• White wine: Pairs well with a light Chardonnay or Sauvignon Blanc.

Key Tips for Making Ina Garten Mushroom Farro Soup

• Use pearled farro: It cooks faster than whole farro and absorbs flavors well.
• Sauté mushrooms properly: Let them brown before adding liquids to enhance flavor.
• Deglaze with wine: White wine adds depth, but you can use more broth if avoiding alcohol.
• Simmer for the best texture: Cooking low and slow allows the flavors to meld.
• Make it vegetarian: Use vegetable broth and skip Parmesan or replace it with nutritional yeast.

Creative Variations of Ina Garten Mushroom Farro Soup

• Spicy kick: Add extra red pepper flakes for heat.
• Creamy version: Stir in a splash of heavy cream or coconut milk.
• Extra protein: Add shredded chicken or white beans for added protein.
• Lemon zest twist: A bit of lemon zest brightens the flavor.
• Vegan alternative: Use plant-based Parmesan and vegetable broth.

Storage Guidelines for Ina Garten Mushroom Farro Soup

• Refrigerate leftovers: Store in an airtight container in the fridge for up to 4 days.
• Freeze for later: Freeze in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
• Reheat properly: Warm on the stovetop over low heat, adding extra broth if needed.

FAQs

Can I use a different grain instead of farro in mushroom farro soup?

Yes, barley, quinoa, or brown rice can be used as a substitute for farro. Keep in mind that cooking times may vary depending on the grain.

How do I make mushroom farro soup gluten-free?

Farro contains gluten, so for a gluten-free version, substitute it with quinoa, brown rice, or gluten-free oats.

Can I make mushroom farro soup in advance?

Yes, this soup can be made ahead and stored in the refrigerator for up to 4 days. The flavors improve over time, making it even more delicious when reheated.

How do I prevent farro from getting too soft in the soup?

To keep farro from becoming too soft, cook it separately and add it to the soup just before serving. This maintains its chewy texture.

Wrapping Up

Ina Garten’s Mushroom Farro Soup is a hearty and flavorful dish that’s perfect for any time of year. With its rich umami flavor, nutty farro, and aromatic herbs, this soup is both nourishing and satisfying. Try it today and enjoy a comforting bowl of homemade goodness!

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