Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Farro-Mushroom Soup Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 40 mins Total Time: 1 hr 40 mins Servings: 6 A twist on mushroom-barley soup, this warming broth, nourished with fresh hens of the woods, royal trumpets, oysters, and chanterelles, counts as a meal. The farro is tender but with a satisfying chew, a handful of dried porcini offers additional depth of flavor, and dill and vinegar give each spoonful a real pop. Cook Mode (Keep screen awake) Ingredients ¾ cup whole hulled farro, such as Hayden Flour Mills Farro Berries 2 cups boiling water ½ ounce dry porcini mushrooms (¼ cup) 3 ½ cups low-sodium chicken broth ½ stick unsalted butter 1 large onion, finely chopped 3 cloves garlic, minced 1 ¼ pounds mixed wild mushrooms, such as hen of the woods, royal trumpet, oyster, and chanterelle, wiped clean and sliced Coarse salt and freshly ground pepper ¼ cup dry sherry 1 teaspoon white-wine vinegar Chopped fresh dill, for serving Directions Soak farro overnight in water to cover; drain. In a small bowl, pour boiling water over porcini; let stand 5 minutes. Drain, reserving liquid. Chop porcini. In a medium saucepan, combine farro, broth, and porcini liquid. Bring to a boil, then reduce to a simmer, cover, and cook until almost tender, about 45 minutes. Meanwhile, melt butter in a large skillet over high. Add onion, garlic, and porcini mushrooms and cook, stirring frequently, until onion is translucent, about 4 minutes. Add wild mushrooms and cook, stirring occasionally, until mushrooms have released liquid and begun to brown, 6 to 7 minutes. Season with salt and pepper. Stir in sherry; cook until evaporated, about 1 minute. Stir mushroom mixture into soup; cook, partially covered, until farro is tender, about 15 minutes. Season with vinegar, salt, and pepper. Serve, sprinkled with dill. Originally appeared: Martha Stewart Living, November 2015 Rate It PRINT