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Farro-Mushroom Soup

A twist on mushroom-barley soup, this warming broth, nourished with fresh hens of the woods, royal trumpets, oysters, and chanterelles, counts as a meal. The farro is tender but with a satisfying chew, a handful of dried porcini offers additional depth of flavor, and dill and vinegar give each spoonful a real pop.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Martha Stewart Living, November 2015


  • 3/4 cup whole hulled farro, such as Hayden Flour Mills Farro Berries
  • 2 cups boiling water
  • 1/2 ounce dry porcini mushrooms (1/4 cup)
  • 3 1/2 cups low-sodium chicken broth
  • 1/2 stick unsalted butter
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 1/4 pounds mixed wild mushrooms, such as hen of the woods, royal trumpet, oyster, and chanterelle, wiped clean and sliced
  • Coarse salt and freshly ground pepper
  • 1/4 cup dry sherry
  • 1 teaspoon white-wine vinegar
  • Chopped fresh dill, for serving


  1. Soak farro overnight in water to cover; drain.

  2. In a small bowl, pour boiling water over porcini; let stand 5 minutes. Drain, reserving liquid. Chop porcini.

  3. In a medium saucepan, combine farro, broth, and porcini liquid. Bring to a boil, then reduce to a simmer, cover, and cook until almost tender, about 45 minutes.

  4. Meanwhile, melt butter in a large skillet over high. Add onion, garlic, and porcini mushrooms and cook, stirring frequently, until onion is translucent, about 4 minutes. Add wild mushrooms and cook, stirring occasionally, until mushrooms have released liquid and begun to brown, 6 to 7 minutes. Season with salt and pepper. Stir in sherry; cook until evaporated, about 1 minute.

  5. Stir mushroom mixture into soup; cook, partially covered, until farro is tender, about 15 minutes. Season with vinegar, salt, and pepper. Serve, sprinkled with dill.

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