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Made using a homemade mushroom stock and no cheese. It was hearty and delicious.
I’m so making this tonight, I do a very similar soup but without the wine and parm, I have both on hand so I am going to toss them in as well. I’m not sure I’d sub out my aminos for soy…love my umami.
This recipe looks tasty, but my husband loathes mushrooms. What could I substitute instead that would work well with farro? Thanks!
Too bad about the mushroom hater :) Farro and mushrooms are sublime together, but you can substitute a combination of other vegetables such as carrots, celery and leeks, and even butternut squash cut into small dice. This is more or less a soup/stew, so use your imagination and add any vegetables you might like in a vegetable soup–just be sure there are plenty of them to give the soup great flavor.
I peel and dice sweet potatoes to use in place of mushrooms when I can’t get to the store. My family thinks they have been eating carrots and always compliment me on how tender the “carrots” turned out. I peel the white outer layer away prior to dicing. Sweet potatoes have so many good nutrients. Choose long, skinny sweet taters, not short, stubby ones.
Farro, how did i ever live before i met you? jokes aside this recipe looks truly enchanting! i’m going to try it next week.
I use farro quite often in soups. It is healthy and very tasty. I love its texture.
This looks delicious!
For those of us who don’t use alcohol, what do you recommend as a substitute for the white wine? More broth?
Hi, Susan! Yes, you could definitely use some extra broth!
White grape juice will give you the same crisp fruit component of white wine.
Can this be made dairy free?
Sure! Just skip the Parmesan. The soup will be a little more “soupy,” but it will definitely be delicious.
Wow, I follow three food blogs daily. Farro, appeared twice today, must mean a meatless Friday is in my future. I will comment when I repeat this recipe at home.