Filled with chewy farro, aromatic mushrooms and tender bits of beef, Mushroom and Farro Soup is guaranteed to warm you up on the coldest days of the year.
Winter, I have a bone to pick with you!
First you tease us with signs of a mild few months ahead, perhaps saying ‘hey, I’m going to give you a break from that igloo I dumped on you last year.” Then mid-January hit and it all went down from there, the blizzard that never was came and went and sent the city into a tailspin buying up all the kale. After that more snow on top of the already dirty and ice covered snow.
Guess what’s in the forecast for next week? Three. More. Days. Of Snow.
I get it, it’s winter we are supposed to get snow.
I’m not anti-snow, the first one is already pretty but after that? Go away.
I live in a city, with cars and millions of people walking upon it everyday, it gets grey and muddy and slushy and gross very quickly. I won’t even get started about the people who refuse to shovel or just do a path as wide as their shovel on the sidewalk.
Since it looks like it will continue to be a long winter ahead (I mean really, what did you expect the groundhog to see when it was snowing?), there is only one answer to attempt to keep warm.
Continue eating the soups.
If you are going to have any of them, you might as well have one of the mother of comfort food soups in mushroom barley, except I thought I’d reinvent the wheel slightly with chewy farro.
I did have to chuckle at myself as I was making this batch up because as a kid I just wouldn’t touch this soup. It had a familiar place in my home and always smelled amazing but tasted too much like mushrooms to get over my dislike for it. I’m glad those days are over and I can appreciate that earthy flavor.
Of course I feel the real secret to this soup is homemade beef stock, it’s a long extra step but well worth it, as you get those long cooked meat chunks from the stock to add into the soup for a complete meal. Want to keep it completely vegetarian free? Just simmer some homemade vegetable stock and amp up the mushroom factor. Don’t have the time or desire to make stock but want the beef? I think boneless short ribs would do the trick but just plan on simmering the soup for about 2 hours until they are tender and start to fall apart.