This Farro Soup is filled with nourishing herbs, carrots, garlic, lemongrass, meaty mushrooms, and hearty farro. So sip it slowly, enjoy this comforting bowl of soup, and feel nourished from the inside out.
It costs approximately $10.59 to make this soup. The soup makes six servings for about $1.76.
This soup is packed full of veggies and farro, which adds a nice nutty flavor. The broth-based soup is real comfort food that is rich, hearty, and full of flavors you cannot resist on a chilly night.
Ingredients and Estimated Cost:
- ¼ cup extra virgin olive oil – $0.43
- 1 cup red onion – $1.18
- ¾ cup carrots – $0.32
- 1 – 8 ounce package White Button or Baby Bella mushrooms – $1.94
- 1 ½ cups of farro – $4.32
- ¼ cup parsley – $0.22
- ¼ cup cilantro – $0.20
- 1 Tablespoon basil – $0.17
- 1 Tablespoon lemongrass – $1.42
- 1 Tablespoon ginger skin – $0.02
- 3 cloves garlic – $0.12
- 1 teaspoon smoked paprika – $0.23
- 1 teaspoon kosher salt – $0.02
- 8 cups water – $0.00
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in November 2022.
How To Make Farro Soup
- First, using a large soup pot, add the olive oil, onions, mushrooms, salt, and pepper and saute until the onions and mushrooms are softened.
- Next, add the lemongrass, garlic, ginger, carrots, and smoked paprika and cook for an additional thirty seconds.
- Then, add the farro, cilantro, parsley, basil, and eight cups of water. Cover the pot, reduce the heat to medium-low, and cook for about thirty minutes.
- Finally, add fresh lemon juice, more fresh chopped parsley, cilantro, and basil before serving.
***For complete recipe instructions, see the recipe card below.
If you like a spicy soup, add dried red chili flakes or thin-sliced circles of jalapeno peppers.
If you don’t like cilantro, then add fresh mint instead.
SERVE: You can leave the soup out for about two hours before it needs to be refrigerated.
STORE: Place the soup in a storage container and store it in the refrigerator for 4-5 days.
FREEZE: Once the soup has cooled, place it in a freezer-safe container or Ziploc bag and freeze for 1-2 months. Defrost in the refrigerator overnight or at room temperature for 2-4 hours.
RE-HEAT: Place the Farro Soup in a saucepan and warm over medium heat until heated through.
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 over 20,000 years. Wow, that’s a long time!
It’s also a grain cultivated by Egyptians and was a food staple to the Romans as they occupied Egypt. So long story short, this whole grain has been around for years, and it’s going nowhere!
Continuing, 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 significant difference between farro and quinoa is that farro contains gluten, as it is a part 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 Soup & Stews
- Creamy Pumpkin Lentil Soup
- Creamy Vegan Pumpkin Soup with Cannellini Beans
- Instant Pot Turkish White Bean Soup
- Best Nourishing Chicken Soup with Quinoa
- Creamy Tomato and Carrot Soup
- 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
- 8 oz White Button or Baby Bella mushroom thin-sliced
- 1 ½ cup 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 garlic minced
- 1 tsp smoked paprika
- 8 cups water or low-sodium vegetable broth
- 1 tsp kosher salt
- pepper to taste
- lemon juice optional
- chopped parsley optional
- chopped cilantro optional
- chopped basil optional
- 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, 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.