Wild mushroom and farro soup from Make It Ahead: A Barefoot Contessa Cookbook (page 52) by Ina Garten

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Notes about this recipe

  • julesamomof2 on November 01, 2025

    Ina sure knows her way around a soup pot - this was very delicious. Her extra finishes - thickening the soup with butter and flour, the addition of creme fraiche- add extra dairy and calories but are what take it over the top. I couldn't find dried mushrooms so I upped the fresh from 12 oz to 16 oz and that seemed like the right amount. Now that I read other reviews it seems like the dried mushrooms can be a bit overpowering. Great fall soup that I will make again.

  • Kinhawaii on February 10, 2020

    Great soup. Made half which was still quite generous. I used the full amount of dried porcini - was very porcini tasting & I think the next time I will use half the amount & maybe try other types. I think you need to really like the dried mushrooms you are using because it will taste strongly of whatever you choose. I think it will still be prominent at half the quantity. I also used plain bacon and will add more the next time & a parmesan rind if I have it. I also didn’t add any creme fraiche because I didn’t want any dairy in it but it still had a nice consistency. Also used Bob’s Red Mill farro which I think may not have been the right type- haven’t cooked with farro before but I soaked it while prepping, then cooked it as described & seemed tender. Will definitely add this to my soup rotation!

  • mharriman on April 03, 2019

    Even though it almost hit 70 degrees today, this hearty soup tasted great on an early Spring day. Mine was more of a Cultivated mushroom than wild mushroom soup. I found dried porcini mushrooms at Whole Foods but they were $5.95 for a half ounce. I only bought one package and substituted dried shiitake for the remainder. After 28 hours in the fridge, The soup was pretty much a farro rice dish, so I added a half cup of beef broth, and that made it into a soup again. I hadn’t read the directions carefully, and hadn’t finished it yesterday as directed. I added the butter/flour mash, additional Marsala wine, and creme fraiche after reheating the soup tonight. Very satisfying. Looking forward to leftovers tomorrow. Finally, this is a labor intensive soup that needs 3 hours of prep ( reconstituting, chopping, sautéing ) but worth the effort.

  • anya_sf on January 27, 2019

    I used 1 oz dried porcinis (pricey!) and Trader Joe's "10-minute" farro. I didn't bother removing the cremini mushroom stems. Simmered the soup with a parmesan rind. Added 1 tsp salt initially since the broth was salted, and that was perfect - make sure to wait until the creme fraiche and Marsala are added before tasting for salt. The soup tasted great the day it was made and the next day.

  • southerncooker on December 09, 2018

    A perfect day for soup since we have almost 18 inches of snow here in the foothills of NC. I used dried shiitake mushrooms instead of morel or porcini since that's what I had. Also I used sour cream instead of creme fraiche. I thought I had Marsala wine but didn't. I looked up online a substitute and it said to add 2 teaspoons brandy to each 1/2 cup of dry white wine to sub so I did that. This soup was delicious.

  • Laraaline on January 03, 2015

    I made this with 1/2 the creme fraiche that was called for and it was still delicious! I would like to make with homemade beef broth next time.

  • kayanelson on November 15, 2014

    A nice hearty soup. It's good but not spectacular. But I would make it again.

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