Farro-mushroom soup from Martha Stewart Living Magazine, November 2015: Thanksgiving Issue (page 144) by Joanne Chen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soak farro overnight.

  • apattin on May 23, 2022

    Made with only cremini mushrooms bc it's what I had. Nice soup! 2 TB dry sherry was enough for me.

  • babyfork on January 08, 2020

    I used a beautiful fresh whole maitake mushroom that weighed about a pound and dried morels instead of porcini because I had those on hand. Used homemade chicken broth and whole-grain local farro (Canvas Ranch, Sonoma Co). I followed the recipe pretty exactly except for using a smidge less butter and omitting the dill since I'm not a fan of dill. An earthy, wintry soup like this seemed to want thyme instead, so I added about a tablespoon of fresh chopped thyme during the last 15-minute simmering stage. Probably added about a teaspoon and a half of kosher salt. Has a bit of a chewy texture from the farro, but I enjoyed the flavor and would make again.

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