Creamy Porcini And Farro Soup Recipes

CREAMY PORCINI AND FARRO SOUP

Steps:

• Bring barley and 1-1/2 cups broth to a boil in a small saucepan over high heat. Cover, reduce heat to low and simmer until tender, 30 to 35 minutes. Meanwhile, combine porcini and boiling water in a medium bowl and soak until softened, about 20 minutes. Line a sieve with paper towels, set it over a bowl and pour in mushrooms and soaking liquid. Reserve the soaking liquid. Transfer the mushrooms to a cutting board and finely chop. Heat butter and oil in a Dutch oven over medium-high heat. Add shallots and cook, stirring often, until softened, about 2 minutes. Add white mushrooms and cook, stirring often, until they start to brown, 8 to 10 minutes. Add the porcinis, celery, sage, salt and pepper and cook, stirring often, until beginning to soften, about 3 minutes. Sprinkle flour over the vegetables and cook, stirring, until the flour is incorporated, about 1 minute. Add sherry and cook, stirring, until most of the sherry has evaporated, about 1 minute. Add the soaking liquid and the remaining 3 cups broth; increase heat to high and bring to a boil. Reduce heat and simmer, stirring occasionally, until the soup has thickened, 18 to 22 minutes. Add the cooked barley and continue cooking, stirring occasionally, until heated through, about 5 minutes more. Stir in sour cream until incorporated. Garnish with chives. Mushroom broth: Pour just enough water into the stockpot to start the onions cooking. Add the onion, leek top, garlic, dried mushrooms, and salt. Give the vegetables a stir, then cover the pot and cook gently over medium heat for 15 minutes. Add the remaining ingredients and cover with 9 cups cold water. Bring the stock to a boil, then simmer, uncovered, for 1 hour. Pour the stock through a strainer, pressing as much liquid as you can from the vegetables, then discard them.

CREAMY FARRO AND CHICKPEA SOUP

Steps:

• Drain chickpeas, and place in a medium earthenware pan or saucepan. Cover with plenty of cold water, and bring to a boil. Add sea salt and bay leaves. Reduce heat, and cook, covered, until very soft, about 1 1/2 hours.
• Meanwhile, in a medium saucepan, heat olive oil and gently cook onion, prosciutto and celery for 4 to 5 minutes, stirring occasionally, until they are soft but not brown. Drain farro, and add it along with the chicken broth, marjoram and nutmeg to the onion mixture. Cook, partially covered, for about 1 hour.
• Drain chickpeas, reserving the cooking liquid. Discard bay leaves. In a food processor, puree chickpeas with 1 cup of the reserved liquid. Add pureed chickpeas to the farro mixture; if necessary, add more of the cooking liquid from the chickpeas to achieve the consistency of a creamy soup. Adjust the seasoning with salt and pepper. Wait 10 minutes before serving, and sprinkle each portion with chopped parsley and a drizzle of olive oil.

CREAMY PORCINI SOUP

Steps:

• Place dried porcini mushrooms into the water and soak for at least one hour. (I personally soaked them over night so they are ready for lunch.) Do NOT drain the water as this will be the bases of your soup.
• Once the mushrooms have reconstituted, melt sweet cream butter in a sauce pan over medium heat.
• Add the diced sweet onions and garlic. Sauté until the onions lose their opacity (but do not allow to brown.).
• Add the reconstituted mushrooms along with the flavored water.
• Place both cubes into the mixture and allow the soup to come to a slight boil.
• Gently add the heavy whipping cream while stirring.
• Bring soup back to a gentle boil.
• Soups on!

FARRO AND PORCINI RISOTTO

Steps:

• To make pesto, pulse walnuts in a food processor until coarsely ground. Add basil, parsley, garlic, salt, and pepper, and process. With machine running, pour in oil, and puree.
• To make risotto, bring farro, mushrooms, wine, and 2 cups stock to a boil. Cook, stirring occasionally, until liquid has been absorbed, about 5 minutes. Reduce heat to medium-high. Continue to cook, stirring and adding stock 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. It should take 20 to 25 minutes. Stir 1/3 cup pesto into risotto. Top with Parmesan and remaining pesto.

PORCINI, PANCETTA & SPELT SOUP

Steps:

• Fry the pancetta in the oil for 2-3 mins in a medium saucepan. Add the bay leaf and onion. Cook over a gentle heat until the onion is soft and translucent. Add the garlic, fry for a few secs more, then pour over the stock and bring to the boil. Rinse the spelt and drain well. Add to stock along with the porcini and tomatoes, then simmer very gently for 25-30 mins.
• Add the button mushrooms and simmer for 10 mins more, or until the grains are tender. Season with salt and freshly ground pepper. Ladle the soup into bowls, then sprinkle with parsley and freshly grated Parmesan.

PORCINI MUSHROOM SOUP

Steps:

• Soak porcini in 2 cups hot water 15 minutes.
• Cook onion in butter with 1 teaspoon salt in a heavy medium pot over medium heat, stirring occasionally, until onion is golden brown, 10 to 12 minutes. Add celery, carrot, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
• Transfer porcini with a slotted spoon to pot and strain soaking liquid through a fine-mesh sieve into a large glass measure. Add white mushrooms to pot with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until mushrooms are tender, 6 to 8 minutes. Stir in tomatoes, remaining 6 cups water, and porcini-soaking liquid. Simmer, partially covered, 30 minutes.
• Purée 1 cup vegetables and 1 cup liquid in a blender (use caution when blending hot liquids), then return to pot. Stir in parsley, dill, and salt to taste.

CREAMY FARRO WITH CRISPY MUSHROOMS AND SOUR CREAM

Steps:

• Heat olive oil in a large Dutch oven over medium-high heat. Add half the leeks and half the mushrooms, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and crisped, 12 to 15 minutes. (They will start giving off moisture and steaming a little before this happens, so be patient.)
• Using a slotted spoon, transfer them to a medium bowl leaving any olive oil behind. (They will have absorbed the oil as they cook, and released it back as they crisp.) Add a bit more olive oil so there's another 1/4 cup or so in the pot. Cook the remaining leeks and mushrooms, adding them to the bowl with the other mushrooms.
• Without wiping the pot, add farro and season with salt and pepper. Cook over that same medium-high heat, stirring frequently, until farro is toasted on the outside (it will go from pale golden brown to a toastier golden brown), about 5 minutes. Add vegetable broth and 2 cups water; season with salt and pepper.
• Bring to a strong simmer and reduce heat to medium-low. Simmer gently, stirring occasionally, until farro is fully cooked and most (but not all) of the liquid has been absorbed, 20 to 25 minutes. It should still look a bit loose, like risotto or a porridge. Remove from heat and add half the chives.
• Toss dill, remaining chives and lemon zest together in a small bowl. To serve, season farro with salt and pepper and ladle into bowls. Top with sour cream, mushrooms and leeks, and dill mixture. Serve lemon wedges alongside for squeezing.

VEGAN CREAMY MUSHROOM AND FARRO SOUP

Steps:

• Heat olive oil in a pot over medium heat. Add onion, celery, and carrots. Cook until onion is soft and translucent, 3 to 5 minutes. Add garlic, basil, and oregano and cook for another 30 seconds. Mix in mushrooms, salt, and pepper. Cover and cook, stirring occasionally, over medium-low heat for 10 minutes.
• Uncover and add celery leaves, vegetable stock, farro, tomato paste, and soy sauce. Simmer until farro is cooked, 25 to 30 minutes.
• Pour in coconut milk and heat until soup is warmed through, 5 to 10 minutes.

PORCINI MUSHROOM SOUP

Steps:

• Melt butter in a large pot over medium heat. Add fennel, leeks, onion, and garlic; cook and stir until softened, about 10 minutes. Stir in chicken stock, potatoes, porcini mushrooms, and thyme. Bring to a boil; reduce heat to medium-low and simmer until potatoes are tender, 30 to 35 minutes.
• Remove pot from the heat; stir in heavy cream, cream sherry, Worcestershire sauce, salt, and black pepper. Puree soup with an immersion blender until smooth.
• Return pot to the heat. Simmer soup until warmed through, about 10 minutes.

CREAMY PORCINI MUSHROOM SOUP

Steps:

• In a heatproof bowl, pour the hot water over the porcini mushrooms and soak for 30 minutes.
• In a large, wide-bottomed saucepan over high heat, warm 2 Tbs. of the oil and melt the butter. Add the button and shiitake mushrooms and sauté, stirring occasionally, until the mushrooms are golden and tender and the liquid has nearly evaporated, 6 to 8 minutes. Add the remaining 1 Tbs. oil to the pan with the mushrooms, then add the onion and garlic. Sauté, stirring occasionally, until the onions are tender and golden, 6 to 8 minutes more. Add the thyme and sauté 1 minute more.
• Strain the porcini through a fine-mesh sieve, reserving the soaking liquid and the porcini. Add the soaking liquid to the mushroom-onion mixture along with the vinegar, stock and cream. Bring to a simmer, reduce the heat to medium-low and simmer for 20 minutes.
• Using a stick blender, puree the soup until smooth and blended. Season with salt and pepper. Chop the porcini coarsely and stir into the soup. Ladle into warmed soup bowls and garnish each serving with a pinch of chopped chives. Serves 8.

CREAMY FARRO

Steps:

• Bring the vegetable stock to a simmer in a stockpot; keep it at a simmer while you prepare the vegetables. Finely dice the yellow onion, carrot, and celery; mince the garlic. In a medium-mesh strainer, rinse the farro under cold running water.
• In a medium Dutch oven or wide sauté pan, heat the olive oil over medium-high heat. Add the onion, carrot, and celery, and gently sauté them. After the vegetables have softened slightly, add the garlic. To release the flavors of the aromatic vegetables, add 1 tablespoon of the white wine vinegar. Stir to release the vegetables from the bottom of the pan (a process called "deglazing"). Add the rinsed farro and stir to incorporate. Add the white wine and cook for a few minutes, until the alcohol evaporates.
• Season the farro with a generous teaspoon of salt. Start adding the hot vegetable stock, about a cup at a time; gently stir the farro until the vegetable stock is completely absorbed and the grains begin to soften. Add another cup of the hot stock and repeat the process until all the stock has been added and the farro is completely cooked.
• Once the farro is creamy and completely cooked, fold in the grated Mahon cheese and stir to combine. Then fold in the cubed butter and add the remaining ½ tablespoon of white wine vinegar; stir to combine. To finish, mince the fresh chives (or fresh thyme, optional) and sprinkle over the top of the dish. Serve immediately.