Wild Mushroom and Farro Soup
You’ll love this hearty, healthy and filling wild mushroom and farro soup recipe that eats like a meal!
Foto: Skinnytaste
Bahan-bahan
- 1 ounce dried porcini mushrooms
- 3 tablespoons extra-virgin olive oil
- 4 ounces Canadian bacon or pancetta (diced)
- 2 yellow onions (chopped)
- 4 medium carrots (chopped)
- 4 medium celery stalks (chopped)
- 4 g arlic cloves (minced)
- 3/4 cup uncooked pearled farro
- 1 pound sliced cremini mushrooms
- 1/2 cup Marsala wine (plus (optional) more to taste)
- 4 cups beef broth
- 1 1/2 teaspoons dried thyme
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons butter (slightly softened)
- 2 tablespoons all-purpose flour
- 1/4 cup Italian flat-leaf parsley (chopped)
Langkah-langkah
-
Place the dried porcini in a small pot and cover with four cups of water: bring to a boil. Shut off heat, cover pot, and allow 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 2 minutes, then add cremini mushrooms and Marsala and continue cooking for 5 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 heat to gentle simmer for 45 minutes.
-
Just before serving, mash butter and flour together and add to the soup. Swirl until combined.
-
Add another tablespoon or two of Marsala wine and more salt to taste, if desired. Sprinkle with parsley and serve.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
Memuat komentar...