Ina Garten Wild Mushroom & Farro Soup

Ina Garten Wild Mushroom & Farro Soup: make ahead cozy soup that pairs dried porcini with fresh cremini for rich flavor that builds over days. Pearled farro thickens every spoonful, and a finish of crème fraîche and Marsala keeps it dinner party ready.

Strain the mushroom soaking liquid through cheesecloth before adding it, because any grit ruins the whole pot. The flour and butter paste stirred in at the end thickens everything without dulling the mushroom flavor.

Source: Make It Ahead (2014)

Ina Garten Wild Mushroom and Farro Soup

0.0 from 0 votes

Course: SoupCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

20

minutes

Calories

390

kcal

A hearty, velvety soup built on dried wild mushrooms and pancetta, simmered with pearled farro and beef broth, then finished with a butter-flour thickener and crème fraîche.

Ingredients

• 1 1/2 ounces dried wild mushrooms, such as morels or porcini
  

• 3 tablespoons good olive oil
  

• 4 ounces pancetta, 1/2-inch-diced
  

• 3 cups chopped yellow onions (2 onions)
  

• 2 cups (1/2-inch-diced) carrots (3 to 4 carrots)
  

• 2 cups (1/2-inch-diced) celery (3 to 4 stalks)
  

• 4 teaspoons minced garlic (4 cloves)
  

• 3/4 cup pearled farro (5 ounces)
  

• 12 ounces fresh cremini mushrooms, cleaned, stems discarded, 1/4-inch-sliced
  

• 1/2 cup plus 2 tablespoons dry Marsala wine
  

• 4 cups canned beef broth, such as College Inn
  

• 3 large sprigs fresh thyme, tied together with kitchen twine
  

• Kosher salt and freshly ground black pepper
  

• 2 tablespoons all-purpose flour
  

• 2 tablespoons unsalted butter, at room temperature
  

• 4 ounces crème fraîche
  

• 1/4 cup minced fresh flat-leaf parsley

Directions

• Soak the mushrooms: Place the dried mushrooms and 6 cups of water in a medium pot and bring to a boil. Turn off the heat, cover, and set aside for at least 20 minutes.
• Sauté the vegetables: Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the pancetta, onions, carrots, and celery and sauté over medium heat for 10 minutes, stirring occasionally, until the vegetables are tender. Add the garlic and farro and cook for 2 minutes, stirring occasionally. Add the cremini mushrooms and the 1/2 cup Marsala and cook for 5 to 7 minutes, until the mushrooms have released some of their liquid.
• Simmer the soup: Meanwhile, strain the dried mushrooms through cheesecloth, reserving the liquid. Coarsely chop the mushrooms and add them to the pot, along with the strained soaking liquid, the beef broth, thyme, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer partially covered for 45 minutes, until the farro is tender. Discard the thyme bundle.
• Thicken and finish: In a small bowl, mash together the flour and butter and stir into the hot soup. Simmer for 5 minutes, then stir in the crème fraîche and remaining 2 tablespoons of Marsala, and taste for seasonings. Sprinkle with the parsley and serve hot.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, Olicity grade 90 cheesecloth, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I substitute the pancetta with bacon?

Bacon works, but it adds a smoky flavor that changes the soup's character. Pancetta keeps things more savory and subtle. If you use bacon, blanch it in boiling water for two minutes first to reduce the smokiness.

How long does this soup keep in the fridge or freezer?

The soup stores well in the fridge for up to a week. You can also freeze it for up to three months. When you reheat it, add a splash of water or broth because the farro absorbs liquid as it sits.

Do I need to use pearled farro specifically?

Yes, pearled farro is important here because it cooks in about 45 minutes alongside the other ingredients. Regular whole farro takes much longer and would throw off the timing. Look for bags labeled "pearled" or "perlato."

Can I make this in a slow cooker?

You can adapt it, but sauté the vegetables and pancetta on the stovetop first for the best flavor. Transfer everything to the slow cooker, add the liquids, and cook on low for 4 to 6 hours. Stir in the flour-butter paste and crème fraîche during the last 30 minutes.

What can I use instead of Marsala wine?

Dry sherry is the closest substitute and gives a similar warmth. In a pinch, you can use white wine with a teaspoon of brown sugar, but the flavor will be lighter. Whatever you choose, avoid cooking wines with added salt.