Mushroom + Farro Soup

Mushroom soup with french fried onions!I feel like it's a tie between mushrooms and black olives. Wait, let me back up. Ok first, probably at least once a month there comes a day/night that we order pizza at the office. It usually happens when we have a group a friends over for a shoot, or we have extra help finishing up something (like packing scrapbooking kits for the class we are teaching this weekend). Anyway, big friendly groups deserve a pizza break. I always ask if there are any toppings that anyone just doesn't like (this seems a better method than asking what everyone likes, because usually that's a lot of different things). Almost always someone pipes up and says mushrooms.

If you are that person, well, this soup is NOT for you. This soup is for all us mushroom lovers out there. You are among friends here.The best mushroom soupAnd if that's not enough for you then check out the garnish: french fried onions!!! It's not quite green bean casserole season yet, but I've gotta go ahead and break out the french fried onions. They are too good.MushroomsMushroom + Farro Soup, serves 2-3 as a meal

1/2 cup uncooked farro
1 tablespoon butter
1 tablespoon olive oil
6 oz. petite mushrooms
8 oz. baby bella mushrooms
5 cloves of minced garlic
1/2 teaspoon fresh thyme leaves
1 1/3 cup vegetable stock
1/2 teaspoon balsamic vinegar
salt + pepper to taste
french fried onions for serving 

First cook the farro in boiling water just until tender. Drain and set aside until you are ready to use it.How to cook farroWash the mushrooms and remove the stems. Slice into fourths and set aside. Heat the olive oil and butter in a pot over low/medium heat. Cook the garlic for 1-2 minutes. Now stir in the mushrooms and thyme. cook until the mushrooms begin to soften. Pour in the stock and balsamic vinegar. Continue to cook until everything is nice and hot. If you want a creamy texture (like my version) use an immersion blender to puree the soup. You can also do this in a blender but be careful when transferring hot liquids. Taste and salt + pepper to your liking. Now stir in the cooked farro.The best mushroom soup abeautifulmess.comMy favorite mushroom soupServe hot with lots of french fried onions on top! Enjoy. xo. Emma

  • I made this soup last month and it was great. We live in Oregon, and recently foraged for chanterelles in the forest- so tonight I’m going to make a similar version with our foraged mushrooms! Feeling very mountain-womany about the whole thing. Thanks for the inspiration:)

  • This looks so good! Autumn a coming makes me want to cook this! Yum!

    Lulu xx

    http://luluslittlewonderland.blogspot.com

  • I absolutely adore mushrooms and this looks like it’ll be more than right up my alley! Can’t wait to make and try it out!

  • jaja, this post is delightful. I’m Chilean and one of the most famous drinks during the summer, after Pisco Sour, is “Mote con Huesillos”. Mote is like Farro’s fresh version is white and tender. You cook it with water. We eat too in salad and you can use it to replace rice. Now, I’m gluten free and don’t eat it anymore but is delicious.

  • Yes! I love mushroom soup! This looks awesome! And the french fried onions is such a fun touch!

  • This right here is going on my list for next week’s grocery delivery. HECK YEAH. Looks delicious.

  • That looks perfect for autumn! Looks delicious!

    themacaronaddict.blogspot.co.uk

  • This looks mindblowingly delicious, especially in a hungover Sunday frame of mind. We’re off to the supermarket!

  • It drives me crazy that my boyfriend hates mushrooms when I could eat them for every meal! When I make mushroom soup for myself I usually stir in spinach at the last second and serve with cheese. May aswell treat myself 😉
    I’m not sure if I have seen farro in the supermarkets here in the UK, I will have to have a better look and give this a try!
    xo

  • This sounds amazing. I love fall weather and bigd mugs of soups, chilis, stews, and large hunks of homemade bread or pop up rolls. YUUUUUUUUUMMMMMM!!!

  • Mm that does look great. I’m excited to start making soups again
    Rosie x | Every Word Handwritten

  • That looks yummy and really healthy as well!
    We’re into veganism these days
    http://lasagnolove.blogspot.de/2013/09/100th-post.html

    so this soup is perfect.

    Thanks and love from Europe,

    Birdy and Bambi

  • Yummmm. Sounds like the perfect soup for fall! 🙂 Gonna have to try this sometime soon. Thanks for sharing these wonderful recipes.

  • What a great idea to add farro to a creamy soup like this for some texture. I love mushroom soup as long as it is not cream of mushroom. 🙂
    http://liveitinerantly.com/

  • I already tried your pumpkin risotto yesterday and was forced to sneak-eat the leftovers this morning out of the fridge before anybody else could get to them! So I can’t wait to try this soup as well! Thanks for the awesome recipes! xo

  • YUM! I think I’d load this soup with french fried onions. So. Good.
    Thanks for this recipe! 🙂

    http://sometimesgracefully.com

  • Weirdly I just made mushroom soup! Though I used some leeks in it as well and chopped hazelnuts. Served with freshly baked wholemeal bread it was perfect for the weather we’ve been having in the UK recently. i love soup season! I’m going to try with oyster and some other wild mushrooms next time, I just can’t get enough of them. Thanks for posting this recipe, I’m definitely going to give the french fried onions a go next time!

  • Love mushrooms, unfortunately the husband doesn’t so a great recipe for when he’s gone for a night 😉 xx

    www.creativityandchocolate.com

  • yum! i love mushrooms and this sounds amazing!

    xxoo,
    nikki

    www.dreaminneon.blogspot.com

  • This soup is perfect for Autuum, thanks a lot, my family and me likes to eat soups in this season 🙂

    xx from Bavaria/Germany, Rena

    www.dressedwithsoul.blogspot.de

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