A rustic and very satisfying soup.
Farro soup with sausage and mushrooms
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 cup yelow onion chopped
- 5 cloves garlic minced
- 1 pound bulk Italian sausage
- 3/4 pound mushrooms (white or cremini) coarsely chopped
- 14 ounce canned diced tomatoes with their liquid
- 1 cup dry red wine
- 5 cups beef broth low sodium
- 10 ounces uncooked farro preferably pearled
- 8 ounces escarole chopped
- 1 tsp salt
- 1/2 tsp Pepper
- 3 tbsp fresh thyme chopped or use 1 tbsp dried thyme
- grated Parmesan cheese
Instructions
- In a large stock pot, heat olive oil over medium high heat. Add carrots, celery and onions, stirring occasionally until onions become translucent. Do not brown onions.
- Add garlic to pot and cook for 1 minute.
- Add sausage to pot and brown using spatula to break into small pieces.
- Reduce heat to medium. Add mushrooms and continue to cook, stirring occasionally for 8 to 10 minutes.
- Add tomatoes, wine, salt, pepper, thyme and broth, bring to simmer. If cooking the farro in the soup (see note) add to pot.
- When farro is tender, stir in escarole (or kale) and cook for three minutes.
- Serve sprinkled with parmesan cheese.
Notes
Farro, an ancient grain can be found in most supermarkets. It is usually found in the aisle with rice. Some stores carry it in the bulk food section.
Emmer farro usually takes an hour to cook. Pearled farro usually cooks in 10-15 minutes.
If making the soup for another day or if you are planning for left overs, cook the farro in a separate pot to avoid over hydrating it. Add the farro to individual bowls when serving.
If soup seems like it needs more broth, add chicken stock at the end.
