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Ina Garten Mushroom Farro Soup

Ina Garten Mushroom Farro Soup
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This isn’t your basic mushroom soup—it’s a hearty, satisfying main dish packed with textures and depths of flavor. Ina Garten’s version from her “Make It Ahead” cookbook uses dried wild mushrooms for intense earthiness, pancetta for subtle smokiness, and pearled farro that cooks right in the pot for a nutty bite. The Marsala wine and crème fraîche add elegance and creaminess without heaviness. It serves 6 generously, reheats beautifully, and tastes even better the next day as flavors meld.

Ingredients

Scale

  • 1 1/2 ounces dried wild mushrooms (such as morels or porcini)
  • 6 cups water (for soaking mushrooms)
  • 3 tablespoons good olive oil
  • 4 ounces pancetta, 1/2-inch diced
  • 3 cups chopped yellow onions (about 2 large)
  • 2 cups 1/4-inch-diced carrots (about 3–4 medium)
  • 2 cups 1/4-inch-diced celery (3–5 stalks)
  • 4 teaspoons minced garlic (about 4 cloves)
  • 3/4 cup pearled farro (5 ounces)
  • 12 ounces fresh cremini mushrooms, stems discarded, 1/4-inch sliced
  • 1/2 cup Marsala wine
  • 4 cups canned beef broth (or homemade for extra richness)
  • Kosher salt and freshly ground black pepper, to taste
  • 4 ounces crème fraîche, for serving
  • 1/4 cup minced fresh flat-leaf parsley, for garnish

Instructions

  • Place dried mushrooms and 6 cups water in a medium pot; bring to a boil, then turn off heat, cover, and let soak for at least 20 minutes (or longer for deeper flavor).
  • Lift mushrooms out with a slotted spoon, reserving the soaking liquid; coarsely chop the rehydrated mushrooms.
  • Heat olive oil in a large pot or Dutch oven over medium heat; add pancetta and cook until browned and crisp, about 5-7 minutes.
  • Add onions, carrots, and celery; sauté for 10 minutes until vegetables soften and onions turn translucent.
  • Stir in garlic and farro; cook for 2 minutes, stirring occasionally to toast the farro lightly.
  • Add sliced cremini mushrooms and Marsala wine; cook 5-7 minutes until mushrooms release their liquid and wine reduces slightly.
  • Pour in reserved mushroom soaking liquid (strain if gritty), chopped rehydrated mushrooms, beef broth, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Bring to a boil, then reduce heat and simmer uncovered for 30-45 minutes until farro is tender and soup thickens.
  • Taste and adjust seasoning with more salt or pepper.
  • Serve hot with a dollop of crème fraîche and a sprinkle of parsley.

Find it online: https://inagartendishes.com/ina-garten-mushroom-farro-soup/