Farro, Mushroom, and Spinach Soup

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Farro is an ancient grain with long-ago origins in western Asia. It has an earthy, nutty flavor and a chewy texture that works well in everything from winter soups to hearty salads.

Ingredients for 4 servings

3 tablespoons olive oil
2 pounds mixed mushrooms, sliced (such as white mushrooms, crimini, Portobello or shiitake)
1 teaspoon dried thyme
2 tablespoons low-sodium soy sauce
2 bunches scallions, thinly sliced
1 1/4 cups pearled (quick-cooking) farro (about 6 ounces)
1/2 cup white wine
Salt and pepper, to taste
3 cups chicken stock or vegetable stock
4 large handfuls baby spinach leaves
1/2 cup freshly grated Parmesan
1/2 cup chopped fresh parsley
Extra Parmesan (for garnish)

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