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Rustic Farro Soup with Sausage and Mushrooms
Serves 4 to 6
Time 1 hr 15 min
This fragrant soup, with a foundation of vitamin-rich farro grain, will both satisfy your appetite and warm you up on a chilly winter day. This grain can easily be substituted with spelt, if you prefer.
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for garnish
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1/2 medium yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1/2 pound Italian sausage, casings removed
- 1/2 pound mixed mushrooms (white, cremini, shiitake, oyster, etc.), coarsely chopped
- 1 cup canned diced tomatoes, with their liquid
- 1 cup dry red wine
- 2 1/2 cups beef broth
- 2 1/2 cups mushroom broth
- Crushed red Chile flakes, to taste (optional)
- 7 ounces uncooked farro, rinsed and soaked for several hours or overnight
- 1/2 pound escarole, chopped
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons chopped fresh thyme
- Grated Parmesan cheese
Method
In a soup pot, heat 1/4 cup of the oil over medium high heat, then add the carrots, celery, onion and garlic and cook until onions become translucent, about 7 minutes.
Add sausage.
When it starts to brown, add mushrooms and continue to cook, stirring occasionally.
When mushrooms have released most of their liquid, add tomatoes, wine, broths, red chile flakes (if using) and farro.
Cover and bring to a boil. Reduce heat and simmer until farro is almost tender, about 45.
Add escarole, salt and pepper.
Simmer for approximately 3 minutes, until the escarole has wilted, then stir in thyme.
Serve soup hot, with a drizzle of olive oil and a bit of cheese sprinkled over the top.
Nutritional Info:
Per serving: 520 calories (240 from fat), 27g total fat, 7g saturated fat, 30mg cholesterol, 1370mg sodium, 43g carbohydrates (8g dietary fiber, 8g sugar), 22g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/4 cup extra-virgin olive oil, plus more for garnish
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1/2 medium yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1/2 pound Italian sausage, casings removed
- 1/2 pound mixed mushrooms (white, cremini, shiitake, oyster, etc.), coarsely chopped
- 1 cup canned diced tomatoes, with their liquid
- 1 cup dry red wine
- 2 1/2 cups beef broth
- 2 1/2 cups mushroom broth
- Crushed red Chile flakes, to taste (optional)
- 7 ounces uncooked farro, rinsed and soaked for several hours or overnight
- 1/2 pound escarole, chopped
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons chopped fresh thyme
- Grated Parmesan cheese