Some soups are made for settling in at the end of a cool fall day. This hearty mushroom and farro soup begins with a generous tray of mushrooms roasted until deeply browned, concentrating their earthy flavor. Leeks, garlic, and thyme build a fragrant broth, while farro adds a pleasantly chewy texture that makes each bowl feel like a meal.
A little white miso stirred in at the end brings savory depth without overpowering the mushrooms. Finish with fresh parsley and a squeeze of lemon, and serve with good crusty bread for a simple, satisfying supper.
INGREDIENTS:
2 pounds fresh mushrooms, such as cremini, shiitake, and oyster mushrooms
4 tablespoons olive oil, divided
Freshly ground black pepper
Salt, as needed
2 medium leeks, white and light green parts only, halved lengthwise, thoroughly washed, and thinly sliced
3 garlic cloves, minced
2 teaspoons fresh thyme leaves, or ¾ teaspoon dried thyme
½ cup dry white wine
¾ cup pearled farro, rinsed and drained
6 cups low-sodium vegetable broth, plus more as needed
1 bay leaf
3 tablespoons white miso, plus more to taste
2 teaspoons fresh lemon juice, plus more to taste
¼ cup chopped fresh Italian parsley
METHOD:
Heat the oven to 425°F. Trim the mushrooms, removing any tough stems. Cut into thick slices or bite-size pieces, keeping smaller mushrooms halved or quartered. Divide between two large rimmed baking sheets. Toss with 3 tablespoons of the olive oil, a little salt, and freshly ground pepper. Spread in a single layer with room between the pieces.
Roast for 25–35 minutes, stirring once and rotating the pans halfway through, until the mushrooms have released their moisture and developed browned edges. If one pan finishes sooner, remove it while the other continues roasting.
Meanwhile, heat the remaining tablespoon of olive oil in a large soup pot over medium heat. Add the leeks and cook, stirring occasionally, until softened, about 8–10 minutes. Add the garlic and thyme; cook for 1 minute.
Pour in the wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes, until reduced by about half.
Add the farro, broth, and bay leaf. Bring to a boil, then reduce the heat and simmer gently, partially covered, until the farro is tender but pleasantly chewy, about 20–30 minutes or according to the package directions.
Stir in the roasted mushrooms and any juices from the baking sheets. For extra flavor, loosen the browned bits on the pans with a small splash of hot broth and scrape them into the pot. Simmer for 5 minutes. Add more broth if you prefer a lighter consistency, then discard the bay leaf.
Remove the pot from the heat. In a small bowl, whisk the white miso with about ½ cup of the hot soup broth until smooth. Stir the mixture back into the soup. Add the lemon juice and parsley. Taste before adding more salt; adjust with additional pepper, lemon juice, or miso as desired. If adding more miso, dissolve it in a little broth first.
YIELD: About 6 servings
COOK’S NOTES:
- Choose the right farro. This recipe uses pearled farro. Semipearled and whole farro take longer; cook those separately according to the package directions, then add the cooked grain with the roasted mushrooms.
- Give the mushrooms room. Two baking sheets help them brown evenly. Crowded mushrooms tend to steam.
- No wine? Substitute ½ cup additional vegetable broth.
- Adjust leftovers as needed. Farro continues to absorb broth as the soup stands. Add a splash of broth or water when reheating, warming gently.
- For a special finish, reserve a few browned mushrooms for topping each bowl, along with fresh parsley and a drizzle of olive oil.
SERVING SUGGESTIONS:
Serve with toasted sourdough and a crisp salad of apples, fennel, and greens. For a richer bowl, add a little freshly grated Parmesan at the table.
