Tags
carrots, celery, creme fraiche, cremini, farro, garlic, marsala, morels, mushrooms, onion, pancetta, porcini, wild mushrooms
This was the first recipe I made from Ina Garten’s new cookbook, which so far is just as amazing if not better than her previous ones. This is a perfect make-ahead meal, since the soup tastes better the next day.
I was tempted to add a whole cup of farro, but I’m glad I didn’t since the farro soaks up some of the liquid overnight. You can substitute sour cream for creme fraiche, as make mushrooms substitutions depending on what you can find at the store. Another substitution I made was I used 10-minute farro instead of pearled farro.
This was a great winter soup, it’s perfect for lunches during the work week!
Recipe
Wild Mushroom and Farro Soup
adapted from Make It Ahead
serves 6
Ingredients
- 1 1/2 ounces dried wild mushrooms (I used porcini and cremini – morels are expensive!)
- 2 tbsp olive oil
- 4 ounces pancetta, 1/2 inch diced
- 2 cups chopped yellow onions (about 2 onions, depending on how large)
- 2 cups (1/2 inch diced) carrots (3-4 carrots)
- 2 cups (1/2 inch diced) celery (3 to 4 stalks)
- 4 tsp minced garlic (about 4 cloves)
- 3/4 cup farro (I used Trader Joe’s 10 minute farro, although Ina prefers special pearled farro)
- 12 – 16 oz fresh mushrooms, cleaned, stems discarded, 1/4 inch sliced. Ina uses cremini, I used regular white button mushrooms
- 1/2 cup plus 2 tbsp dry marsala wine
- 4 cups canned beef broth
- 3 large sprigs fresh thyme, tied together with kitchen twine
- salt and pepper (about 1 tsp, or to taste)
- 2 tbsp flour
- 2 tbsp butter, at room temperature
- 4 ounces creme fraiche or sour cream
- 1/4 cup minced fresh flat-leaf parsley
Directions
Place the dried mushrooms and 6 cups of water in a medium pot and bring to a boil. Turn off the heat, cover, and set aside for at least 20 minutes.
Meanwhile, heath the olive oil in a large pot or dutch oven. Add the pancetta, onions, carrots, celery, salt, and pepper and saute over medium heat for 10 minutes, stirring occasionally, until the vegetables are tender. Add the garlic and farro and cook for 2 minutes, stirring occasionally. Add the fresh mushrooms and the 1/2 cup Marsala and cook for 5 to 7 minutes, until the mushrooms have released some of their liquid.
Meanwhile, strain the dried mushrooms through cheesecloth, reserving the liquid. Coarsley chop the mushrooms and add them to the pot, along with the strained soaking liquid, the beef broth, and thyme. Bring to a boil, lower the heat, and simmer partially covered for 45 minutes, until the farro is tender Discard the thyme bundle.
In a small bowl, mash together the flour and butter and stir into the hot soup. Simmer for 5 minutes, then stir in the cream and remaining 2 tbsp of Marsala, and taste for seasonings. Sprinkle with the parsley and serve hot.
I have made the soup and it is wonderful. I also substituted mushroom varieties and sour cream for creme frache . I plan on freezing some of the soup and am wondering if I made a mistake by adding the sour cream prior to freezing? Perhaps it should be added after thawing and reheating. Just wondering.
I have been a huge Ina fan for years . I think own most of her cook books. This soup however was disappointing in that it tasted unpleasantly sweet to me. Perhaps it was the marsala?
I loved everything else about it though so I will try again and leave the Marsala out.
This smelled wonderful when cooking but it was not as great as I expected . I agree that it does taste better the second day, but I also agree that was perhaps a bit too sweet. I do think it was the marsala. I may be mistaken, but I think is a more traditional approach and I think would have been more complimentary. will definitely make again, next time with combo of 1/2 cup white wine initially and then substitute sherry for the remainder of the marsala.
can’t figure out to correct my previous post. I meant to say a more traditional approach . . . I believe is white wine or sherry and think it would be more complimentary . . .
I made it a second time using white wine and I like it better. The Marsala version was good but was just too sweet for my tastebuds.
I used a dry (rather than one labeled sweet) Marsala: Pellegrino Marsala superiore, and I thought the soup was rich but not so sweet.