Porcini Farro Soup Recipe

Porcini Farro Soup Rrecipe

Porcini Farro Soup

Preparation Time: 15 mins
Cooking Time: 45 mins
Servings: 4

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

For Garnish:

  • 8 Slices Baguette Bread
  • Grated Caciocavallo Cheese (Or Other Full Flavored Melting Cheese)


  1. Cook faro in a small saucepan until tender, about 20 minutes, then drain and reserve.
  2. 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.
  3. Add the broth and potato slices, and fresh thyme, and continue to cook for 15 minutes or until the potatoes are tender.
  4. Use either a hand wand blender, or place cooled ingredients into a table blender and blend until smooth.
  5. Taste, and season with salt and pepper.
  6. Add the cream and continue to cook until thickened.
  7. Stir in the cooked farro.
  8. Grill or broil the bread slices on both sides and then add the grated cheese to one side and continue to grill until melted.
  9. Spoon the warm soup into individual bowls, and then float the cheese “croutons” on each.
  10. Serve warm.


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