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 during 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. Every time I make this wild mushroom soup for family and friends, they go crazy for it! It is honestly the best mushroom I’ve ever found. If you love mushroom soup, you should 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 rich and layered soup that definitely eats likes a meal.
What To Serve with Mushroom Soup
Is mushroom soup good for health?
This wild mushroom and farro soup is definitely 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 is also a super healthy food (see why is farro a superfood below), and the beef broth and Canadian bacon are loaded with protein and other nutrients.
Why is farro a superfood?
This ancient grain is packed full of nutrient goodness! It’s an excellent source of protein, fiber and nutrients like magnesium, zinc and some B vitamins.
Perfect for Meal Prep!
If you want to meal prep this soup, you can make it ahead and refrigerate in air tight containers. This soup will last up to 4 days in the refrigerator or you can freeze up to 3 months.
More Soup Recipes You Will Love
- Chicken Shiitake Wild Rice Soup
- Three Cheese Tortellini Mushroom Soup
- Chicken Barley Soup
- Turkey Meatball Vegetable Soup
Wild Mushroom and Farro Soup
- 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 garlic 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
- 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.