Russian Wild Mushroom Soup With Farro

With its Russian origins, this hearty mushroom soup is sure to hit the spot on a freezing day. Farro is an ancient type of wheat that was one of the first grain crops to be domesticated, thousands of years ago. Nutritious and with a low GI, it is available in health food stores and in some supermarkets, but if you can’t find it, pearl barley or spelt can be substituted.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Soak the dried mushrooms in enough boiling water to cover them for about 1 hour. Drain, reserving the soaking liquid, and chop coarsely.
  • Melt the butter in a large heavy-based saucepan, add the onion, celery and fresh mushrooms and fry gently for about 15 minutes.
  • Add the farro, the dried mushrooms, plus their soaking liquid, and the stock. Season with salt and pepper to taste, cover, reduce the heat and simmer for 20 minutes.
  • Add the potato and bouquet garni and simmer until the farro is cooked and the vegetables are tender – about another 20 minutes. Stir in the dill and lemon juice, then check the seasoning and adjust if necessary.
  • Serve hot, with spoonfuls of soured cream on top.
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RECIPE MADE WITH LOVE BY

@English_Rose
Contributor
@English_Rose
Contributor
"With its Russian origins, this hearty mushroom soup is sure to hit the spot on a freezing day. Farro is an ancient type of wheat that was one of the first grain crops to be domesticated, thousands of years ago. Nutritious and with a low GI, it is available in health food stores and in some supermarkets, but if you can’t find it, pearl barley or spelt can be substituted."
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  1. English_Rose
    With its Russian origins, this hearty mushroom soup is sure to hit the spot on a freezing day. Farro is an ancient type of wheat that was one of the first grain crops to be domesticated, thousands of years ago. Nutritious and with a low GI, it is available in health food stores and in some supermarkets, but if you can’t find it, pearl barley or spelt can be substituted.
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