Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon butter (for vegan, replace with oil)
  • ½ large onion
  • 4 cloves garlic (minced)
  • 3 medium carrots
  • 1 pound mushrooms (button, crimini, sliced)
  • ½ cup farro (barley, brown rice, or wheat berries, uncooked )
  • 4-5 cups broth (I used 4.5 cups broth and 4 cubes concentrated broth)
  • ½ teaspoon salt
  • ¼ teaspoon pepper (or to taste)

Instruction

  • Melt butter in large soup pot. Add diced onion and sauté for about 5 minutes, or until soft and fragrant.
  • Meanwhile, mince the garlic, dice the carrots (I don’t peel them) and slice the mushrooms. Add to pan with salt and pepper and sauté for another 5-10 minutes or until the mushrooms are soft and fragrant.
  • Add farro (or barley, etc.) and broth and bring to a boil. Reduce to a simmer and cover with lid slightly askew to let the steam escape. Simmer for 30-40 minutes, or until the grains are fully cooked, but still a little chewy. Dish into 4 bowls and serve with salad or roasted vegetables.