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You’ll love this hearty, healthy and filling wild mushroom and farro soup recipe that eats like a meal!

Wild Mushroom and Farro Soup

There’s something so cozy about eating soup throughout the colder months. This lightened up version of Ina Garten’s wild mushroom and farro soup recipe will blow you away. It tastes luxurious and fancy while also feeling comforting and warming. Each time I make this wild mushroom soup for family and friends, they go crazy for it! It’s truthfully the very best mushroom I’ve ever found. In the event you love mushroom soup, it’s best to also try Chicken Shiitake Wild Rice Soup and Three Cheese Tortellini Mushroom Soup.

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Mushroom Soup Ingredients

Smoky bacon, woodsy mushrooms, hearty farro, onions, carrots, celery, beef broth and marsala wine simmer together to create a wealthy and layered soup that definitely eats likes a meal.

What To Serve with Mushroom Soup

I serve this earthy and filling soup with fresh bakery bread and Gina’s house salad made with love. It’s also perfect (possibly even higher!) reheated for lunch the subsequent day.

Is mushroom soup good for health?

This wild mushroom and farro soup is certainly good for health! It’s loaded with vitamins, minerals and antioxidants from the cremini and porcini mushrooms, and from the onions, carrots, celery and garlic. Farro can be an excellent healthy food (see why is farro a superfood below), and the meat broth and Canadian bacon are loaded with protein and other nutrients.

Why is farro a superfood?

This ancient grain is packed filled with nutrient goodness! It’s a wonderful source of protein, fiber and nutrients like magnesium, zinc and a few B vitamins.

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Prep: 15 mins

Cook: 1 hr

Total: 1 hr 15 mins

Yield: 6 servings

Serving Size: 1 1/2 cups

• Place the dried porcini in a small pot and canopy with 4 cups of water: bring to a boil. Shut off heat, cover pot, and permit porcini to soak for 20 minutes.

• Meanwhile, heat the olive oil in a heavy-bottomed pot or Dutch oven.

• Add the Canadian bacon or pancetta, onions, carrots, and celery and sauté over medium heat for 10 minutes, stirring occasionally, until the vegetables are tender.

• Add the garlic and farro and sauté for two minutes, then add cremini mushrooms and Marsala and proceed cooking for five minutes more.

• Strain the porcini soaking liquid directly into the soup pot. Add the broth and the thyme.

• Rinse the porcini under cold water, then coarsely chop them and add to the soup.

• Add the salt and 1 teaspoon pepper, bring soup to a boil then partially cover and lower the warmth to gentle simmer for 45 minutes.

• Just before serving, mash butter and flour together and add to the soup. Swirl until combined.

• Add one other tablespoon or two of Marsala wine and more salt to taste, if desired. Sprinkle with parsley and serve.

Last Step:

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Recipe adapted from Ina Garten

Serving: 1 1/2 cups, Calories: 331 kcal, Carbohydrates: 39 g, Protein: 14 g, Fat: 13 g, Saturated Fat: 4 g, Cholesterol: 19 mg, Sodium: 867 mg, Fiber: 6 g, Sugar: 6 g