Mushroom Farro Soup {oil-free}
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Sweet Simple Vegan · by CROSSROADS by Tal Ronnen

Mushroom Farro Soup {oil-free}

NUTRITION · PER SERVING90M COOK
CAL 14%·PRO 16%
CARBS 54G78% OF CAL
5G FIBER43G OTHER5G TOTAL SUGAR
FAT 2G6% OF CAL
0G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty farro and mushroom soup flavored with herbs and a touch of sherry. Earthy and warming, an oil-free option for those seeking it.

mainsoupdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 1/2 cups reserved vegetable trimmings from the soup (onion, celery, carrot, mushrooms, and garlic)
  • 1 ounce dried shiitake mushrooms, rinsed
  • 8 cups filtered water
  • 1/4 cup vegetable broth or water*
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped
  • 1 pound mixed mushrooms, (I used beech, white and portobello), wiped of grit, and sliced
  • 2 garlic cloves, minced
  • 6 fresh thyme sprigs
  • 1 fresh rosemary sprig
  • Kosher salt and freshly ground black pepper
  • 1/2 cup sweet Madeira
  • 1 tablespoon sherry vinegar
  • Truffle salt (optional, I omitted)
  • Dash of cayenne pepper (optional)
  • 1/2 cup farro (see Note), rinsed
  • 3 cups water, salted
  • *If you are seeking a gluten-free alternative, try brown rice, millet or gluten-free oats
PREP
30M
SODIUM
199MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.