Italian Farro and Mushroom Soup with Parmesan

A hearty and flavorful soup featuring farro and mushrooms in a savory broth. Grated Parmesan cheese adds richness and depth.

Prep Time

15 minutes

Total Time

45 minutes

Calories

330 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.59/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2tablespoonsOlive oil(Extra virgin olive oil recommended)

£0.15

1mediumYellow onion(Diced)

£0.50

2mediumCarrots(Diced)

£0.20

2Celery stalks(Diced)

£0.30

2clovesGarlic(Minced)

£0.10

8ouncesCremini mushrooms(Sliced)

£1.20

4ouncesShiitake mushrooms(stems removed, sliced)

£1.75

0.5cupFarro(Pearled farro recommended)

£0.40

6cupsVegetable broth(Low sodium recommended)

£0.75

0.5teaspoonDried thyme

£0.05

0.3teaspoonDried rosemary

£0.05

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack pepper(Or to taste)

£0.02

0.3cupGrated Parmesan cheese(Plus more for serving)

£0.60

2tablespoonsFresh parsley(Chopped, for garnish)

£0.30

Total Cost

£6.38

£1.59 per serving

Instructions

1.
Heat olive oil in a large pot or Dutch oven over medium heat.
2.
Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
3.
Add garlic and cook for 1 minute more, until fragrant.
4.
Add cremini and shiitake mushrooms and cook until softened and browned, about 5-7 minutes.
5.
Stir in farro, vegetable broth, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until farro is tender.
6.
Stir in salt, pepper, and grated Parmesan cheese.
7.
Serve hot, garnished with fresh parsley and extra grated Parmesan cheese.

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My Notes

Nutrition Information

Nutrition per serving (400g)

330 kcal / 1381 kJ

Carbs

40g

15% of RDA

Fat

15g

21% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

7 g

8% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a richer flavor, use homemade vegetable broth.

You can add other vegetables such as spinach or kale during the last few minutes of cooking.

If you don't have fresh parsley, you can use dried parsley.

If you don't have parmesan cheese, asiago will work as well.

For a more intense mushroom flavor, use dried mushrooms and rehydrate them. Add the rehydrated mushrooms and the soaking liquid to the soup.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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