Preparation Time: 15 mins
Cooking Time: 45 mins
Mushrooms and farro both have an earthy quality to them which makes them a great combination paired together in this soup.
- 1 Cup Farro (Or Barley)
- 2 Ounces Dried Porcini Mushrooms, Finely Chopped
- 4 Tablespoons Olive Oil
- 1 Large Onion, Peeled & Diced
- 4 Cloves Garlic, Peeled & Minced
- 2 Stalks Celery, Diced
- 8 Ounces Fresh Chopped mushrooms (See Note Above)
- 4 Small Potatoes, Peeled And Finely Sliced
- 4 Cups Chicken Broth
- 1/2 Cup Heavy Cream
- 1 Tablespoons Fresh Chopped Thyme
- Salt And Pepper
- 8 Slices Baguette Bread
- Grated Caciocavallo Cheese (Or Other Full Flavored Melting Cheese)
- Cook faro in a small saucepan until tender, about 20 minutes, then drain and reserve.
- While the faro is cooking, heat the oil and add the onions, garlic, dried porcini, celery, and fresh mushrooms and cook until tender, about 10 to 15 minutes.
- Add the broth and potato slices, and fresh thyme, and continue to cook for 15 minutes or until the potatoes are tender.
- Use either a hand wand blender, or place cooled ingredients into a table blender and blend until smooth.
- Taste, and season with salt and pepper.
- Add the cream and continue to cook until thickened.
- Stir in the cooked farro.
- Grill or broil the bread slices on both sides and then add the grated cheese to one side and continue to grill until melted.
- Spoon the warm soup into individual bowls, and then float the cheese “croutons” on each.
- Serve warm.