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Farro-Mushroom Soup

Farro-mushroom soup
Martha Stewart makes a delicious farro-mushroom soup, perfect for fall, on October 13, 2015.Sam Okazaki / TODAY


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


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.