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–+ servings

Mushroom Farro Soup

Recipe and image courtesy of The First Mess.
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Prep Time 20 minutes
Cook Time 30 minutes
Soaking Time for Cashews 2 hours
Total Time 2 hours 50 minutes
Servings 6 servings
Calories 220 kcal

Ingredients
  

  • 2 tbsp. olive oil
  • 1 medium yellow onion diced
  • 1 tbsp. minced fresh rosemary
  • 3 cloves garlic minced
  • 1 lb. 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
  • 4 cups vegetable stock divided
  • 2 cups cooked farro
  • 2 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, allowing them to release their fragrance.
  • Add the mushrooms and stir to coat. Let them sit undisturbed for about a minute, then stir them again and then let them sit for another minute. Season them with pepper and stir, letting them sit for another minute. Season with salt and continue to sauté until the mushrooms are tender, about three more minutes.
  • Next, add the balsamic vinegar and stir, allowing some of the 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 stock. Blend on high until completely smooth and creamy, about 30 seconds.
  • Add the mixture to the soup pot along with the remaining vegetable stock 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. Serve hot and enjoy!
Nutrition Facts
Mushroom Farro Soup
Amount per Serving
Calories
220
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Sodium
 
753
mg
33
%
Potassium
 
605
mg
17
%
Carbohydrates
 
28
g
9
%
Fiber
 
5
g
21
%
Sugar
 
5
g
6
%
Protein
 
7
g
14
%
Vitamin A
 
2581
IU
52
%
Vitamin C
 
23
mg
28
%
Calcium
 
90
mg
9
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.