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Mushroom and Farro Soup Recipe

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This recipe for Mushroom and Farro Soup is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 c dried mushrooms like porcini
2 T oil
1 onion dice
1 carrot dice
2 cloves garlic mince
1 lb mushrooms
1/2 c farro or spelt
6 c stock
1/4 c dry sherry
1 T tomato paste
Salt and pepper
1 T sherry vinegar
Directions:
Directions:
Cover dried mushrooms 1 c. Boiling water and set for 20 min.
Trim and slice mushrooms and rough chop
Heat oil in heavy deep pot. Saute onions and carrots about 10-15 min. Add garlic for 30 sec. add mushrooms and cook until release liquid about 10 min. Raise heat and add farro saute until begins to color. Add broth, sherry and tomato paste. Scoop porcini out of liquid and fine chop. Strain liquid and add this and porcini to pot. Season with salt and pepper and simmer about 40 min until grains tender. Stir in sherry vinegar. Adjust seasonings and serve.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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