You’ll love this hearty, healthy and filling Wild Mushroom Furro Soup recipe that eats like a meal!
Wild Mushroom and Farro Soup
There’s something so cozy about eating soup during the colder months. This lightened version of Ina Garten’s Wild Mushroom Furro Soup recipe will blow your mind. It tastes luxurious and fancy while feeling soothing and warming at the same time. Every time I make this Wild Mushroom Soup for family and friends, they go crazy for it! It’s honestly the best mushroom I’ve ever found. If you love mushroom soup, you should also try Chicken Shiitake Wild Rice Soup and Three Cheese Tortellini Mushroom Soup.
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Ingredients for the mushroom soup
Smoky bacon, woody mushrooms, hearty farro, onions, carrots, celery, beef broth, and Marsala wine simmer together to create a rich and layered soup that definitely eats like a meal.
What to serve with mushroom soup
I serve this earthy and filling soup with freshly baked bread and Gina’s lovingly prepared house salad. It’s also perfect (maybe even better!) reheated for lunch the next day.
Is mushroom soup good for health?
This Forest Mushroom Furro Soup is definitely good for your health! It’s packed with vitamins, minerals and antioxidants from cremini and porcini mushrooms, as well as from onions, carrots, celery and garlic. Farro is also a super healthy food (see why farro is a superfood below), and the beef broth and Canadian bacon are packed with protein and other nutrients.
Why is farro a superfood?
This ancient grain is packed with nutrients! It’s an excellent source of protein, fiber, and nutrients like magnesium, zinc, and some B vitamins.
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Yield: 6 portions
Serving size: 1 1/2 cups
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Place the dried porcini mushrooms in a small saucepan and cover with four cups of water: bring to a boil. Turn off the heat, cover the pot and let the porcini soak for 20 minutes.
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Meanwhile, heat the olive oil in a heavy-bottomed saucepan or Dutch oven.
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Add Canadian bacon or pancetta, onion, carrots, and celery and sauté over medium-high heat until vegetables are tender, 10 minutes, stirring occasionally.
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Add the garlic and farro and sauté for 2 minutes, then add the cremini mushrooms and marsala and cook for another 5 minutes.
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Strain the porcini soaking water directly into the soup pot. Add the broth and thyme.
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Rinse the porcini mushrooms under cold water, then roughly chop and add to the soup.
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Add the salt and 1 teaspoon pepper, bring the soup to a boil, then partially cover and reduce the heat to simmer gently for 45 minutes.
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Just before serving, mash the butter and flour and add to the soup. Pan until everything is combined.
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Add another tablespoon or two of Marsala wine and more salt to taste. Sprinkle with parsley and serve.
Last step:
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Recipe adapted from Ina Garten
Portion: 1 1/2 cups, Calories: 331 kcal, Carbohydrates: 39 G, Protein: 14 G, Fat: 13 G, Saturated Fatty Acids: 4 G, Cholesterol: 19 mg, Sodium: 867 mg, Fiber: 6 G, Sugar: 6 G