Name: Mushroom and Farro Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Vegetable oil - 2 tablespoons; Baby bella mushrooms, sliced - 1 (16 ounce) package; Onion, chopped - 1 large; Carrot, chopped - 1; Celery stalk, chopped - 1; Garlic, minced - 4 cloves; Pearled farro - 1 cup; Garlic powder - 1 teaspoon; Onion Powder - 1 teaspoon; Dried thyme - 1 teaspoon; Dried oregano - 1 teaspoon; Bay leaf - 1; Salt, or to taste - ½ teaspoon; Freshly ground black pepper, to taste - ½ teaspoon; Dry white wine - 1 cup; Low-sodium vegetable broth - 5 cups; Frozen peas - ½ cup

Ingredients for - Mushroom and Farro Soup

1. Vegetable oil 2 tablespoons

2. Baby bella mushrooms, sliced 1 (16 ounce) package

3. Onion, chopped 1 large

4. Carrot, chopped 1

5. Celery stalk, chopped 1

6. Garlic, minced 4 cloves

7. Pearled farro 1 cup

8. Garlic powder 1 teaspoon

9. Onion Powder 1 teaspoon

10. Dried thyme 1 teaspoon

11. Dried oregano 1 teaspoon

12. Bay leaf 1

13. Salt, or to taste ½ teaspoon

14. Freshly ground black pepper, to taste ½ teaspoon

15. Dry white wine 1 cup

16. Low-sodium vegetable broth 5 cups

17. Frozen peas ½ cup

How to cook deliciously - Mushroom and Farro Soup

1 . Stage

Heat oil in a large pot over medium heat. Add mushrooms, onion, carrot, celery, and garlic. Cook, stirring occasionally, until vegetables have softened and moisture has evaporated, 7 to 10 minutes.

2 . Stage

Add farro to the pot and cook, stirring frequently, for 2 to 3 minutes. Season with garlic powder, onion powder, thyme, oregano, bay leaf, salt, and pepper. Pour in white wine and cook until wine has mostly evaporated, 3 to 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat to low, and cook until farro is softened, 20 to 25 minutes.

3 . Stage

Stir in frozen peas and cook until heated through, 1 to 2 minutes. Adjust salt and pepper to taste. Remove soup from heat and discard bay leaf before serving.