Mushroom Farro Soup from The Way the Cookie Crumbles
By Kalyn Denny on October 22, 2012
BlogHer Original Post
Once again I'm touting the deliciousness of Farro, a type of emmer wheat from Italy that's a delicious addition to soups, stews, and casseroles. I love everything about this Mushroom Farro Soup from The Way the Cookie Crumbles, with both dried and fresh mushrooms, onions, carrots, garlic, stock, and a tiny bit of tomato paste. You can skip the small amount of sherry Bridget uses to add more flavor, but don't skip the little bit of sherry vinegar that's stirred in at the end. (This recipe would be vegan if you use vegetable stock. Farro is not gluten-free, but brown rice would make a good substitute in this recipe.)
Photo of Mushroom Farro Soup
from The Way the Cookie Crumbles
Get the recipe for Mushroom Farro Soup from The Way the Cookie Crumbles.
Have you made something interesting for Meatless Monday this week? If so please share the recipe link or your recipe in the comments. You can find more Meatless Monday recipes by clicking the tag Meatless Mondays.
BlogHer Contributing Editor Kalyn Denny also blogs at Kalyn's Kitchen where she's committed to low-glycemic cooking, and at Slow Cooker From Scratch, where she features "from scratch" slow cooker recipes. Kalyn probably won't ever be a vegetarian, but she does love to make meatless dishes such as Autumn Harvest Soup with Butternut Squash, Kale, and Farro.
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