Hot soup filled with nourishing herbs, carrots, garlic, lemongrass, and hearty farro. Sip slowly and enjoy this hot bowl of soup when you are not feeling well or enjoy it because it’s ssoooo tasty.
On a personal note, September is on its way. Soon Halloween will arrive and I have no idea how I can provide a safe yet fun Halloween experience for the girls this year. The crisis! Any ideas?
Ok, back to the recipe. Le’s talk about this farro ingredient.
What is Farro?
That’s a good question. Farro pronounced [FAHR-oh], according to Food Lover’s Companion, it’s an ancient grain that has been around for more than 20,000 years. Wow, that’s a long time!
It’s also a grain that has been cultivated by Egyptians and was a food staple to the Romans as they occupied Egypt. Long story short, this whole grain has been around for years, and it’s going nowhere!
Continuing on, here’s what’s in the soup.
What’s in this Nourishing Herby Farro Soup with Mushrooms?
This nourishing bowl of goodness is filled with wholesome ingredients you kind find at your local grocery store like:
- Onions & garlic
- Cilantro, basil, and parsley.
Nothing crazy, right?
Farro vs. Quinoa
A big difference between farro and quinoa is that farro contains gluten as it is apart of the wheat family. Quinoa, however, is naturally gluten-free and is a seed.
I find that farro is a bit chewier than quinoa. Lastly, quinoa is small, and fluffier when it comes to a rice substitute. I eat both. It all depends on your food goals.
More Wholesome Soup & Stew Recipes
I can’t wait for you to make this Nourishing Herby Farro Soup with Mushrooms, let’s get started!
- ¼ cup extra virgin olive oil
- 1 cup small-diced red onion about 1 small onion
- ¾ cup small-diced carrots about 2 medium-sized carrots
- 1 8 oz package of White Button or Baby Bella mushroom, thin-sliced
- 1 ½ cups of farro
- ¼ cup freshly chopped parsley
- ¼ cup freshly chopped cilantro
- 1 tbsp freshly chopped basil leaves
- 1 tbsp freshly chopped lemongrass or use the paste
- 1 tbsp chopped ginger skin peeled
- 3 cloves of garlic minced
- 1 tsp smoked paprika
- 1 tsp kosher salt
- pepper to taste
- In a large soup pot, over medium-high heat, add the olive oil, onions, mushrooms, salt, and pepper, and sauté until the onions and mushrooms have softened.
- Next, add the lemongrass, garlic, ginger, carrots, smoked paprika, and cook for an additional 30 seconds.
- When ready, add the farro, cilantro, parsley, basil, and 8 cups of water or any low-sodium broth of choice. Cover the pot with a lid and reduce the heat to medium-low and cook until the carrots have softened and the farro has doubled in size (about 30 minutes).
- Finally, I like to add a squeeze of lemon juice, and more fresh chopped parsley, cilantro, and basil right at the end. This adds a nice fresh finish.
- Enjoy while it’s hot, and serve it to loved ones.
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