Farro-Mushroom Soup
Farro-mushroom soup
Sam Okazaki / TODAY
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(32 rated)


    • ¾ cup whole hulled farro, such as Hayden Flour Mills Farro Berries
    • 2 cups boiling water
    • ¼ cup dry porcini mushrooms
    • 3½ cups low-sodium chicken broth (or vegetable broth, if vegetarian)
    • ½ stick unsalted butter
    • 1 large onion, finely chopped
    • 3 cloves garlic, minced
    • 1¼ pounds mixed wild mushrooms, such as hen of the woods, royal trumpet, oyster, chanterelle, wiped clean and sliced
    • Coarse salt and freshly ground pepper
    • ¼ cup dry sherry
    • 1 teaspoon white-wine vinegar
    • Chopped fresh dill, for serving


Soak farro overnight in water to cover; drain

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

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

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.

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