Mushroom Farro Soup
Adapted from an original recipe by The First Mess.
Ingredients
- 2 tbsp. olive oil
- 1 medium yellow onion diced
- 1 tbsp. minced fresh rosemary
- 3 cloves garlic minced
- 20 oz. cremini mushrooms washed and sliced
- kosher salt and ground black pepper to taste
- 1 tbsp. balsamic vinegar
- ½ cup raw cashews soaked for at least 2 hours and drained
- 1 tbsp. light miso or 1 ½ tsp. of soy sauce
- 1 tbsp. nutritional yeast
- 8 cups vegetable broth divided, or use chicken broth if you're not going vegan
- 1½ cups cooked farro
- 3 cups packed, chopped kale
Instructions
- Add olive oil to a large soup pot or Dutch oven and heat over medium heat. Add the onions and sauté till soft and translucent, about 5 minutes.
- Add the rosemary and garlic to the pot and stir for another 30 seconds.
- Add the mushrooms and stir to coat them in the oil and onions. Season them with a good pinch of salt and a few cracks of black pepper. Let them sit for about a minute, then stir them and then let them sit for another minute or two. Continue to sauté until the mushrooms are tender, about another 3-5 minutes.
- Next, add the balsamic vinegar and stir, allowing some of the pungent vinegar aroma to evaporate.
- Remove about ⅓ of the mushroom mixture to a blender along with the drained cashews, miso (or soy sauce), nutritional yeast, and two cups of the vegetable or chicken broth. Being careful - it's hot - blend on high until completely smooth and creamy, about 30 seconds. (See Notes about blenders.)
- Add the mixture to the soup pot along with the remaining broth and cooked farro, and stir till well combined.
- Bring the soup to a boil and let it simmer, uncovered, for about 10 minutes till slightly thickened. Add the kale and stir. Continue to simmer until the kale is wilted, about 3-4 minutes.
- Taste and and adjust seasonings as desired.
Notes
Using a high powered blender will help reduce the amount of little cashew pieces in the puree.
Nutrition Facts
Mushroom Farro Soup
Amount per Serving
Calories
225
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Sodium
108
mg
5
%
Potassium
674
mg
19
%
Carbohydrates
28
g
9
%
Fiber
6
g
25
%
Sugar
5
g
6
%
Protein
9
g
18
%
Vitamin A
1126
IU
23
%
Vitamin C
12
mg
15
%
Calcium
69
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.