Umbrian Farro Soup (Umbra Zuppa di Farro)

recipe image

Describe by Rocky Luten
  • Prep time
    1 hour
  • Prepare time for dinner
    1 hour
  • Serves
Creator Notes

Being a large lover of farro, on a recent outing to the Umbrian nation-enlighten of Italy I realized that farro soup became on many menus. I attempted it and determined that I had to assemble my beget version. It is terribly significant to exhaust the richest, most scrumptious beef stock, preferably score-it-yourself. The unparalleled flavor of the porcini assemble this a essentially umami centric flavor profile. —dymnyno

Take a look at Kitchen Notes

We appreciate how this well to score, palatable soup combines cooked-down tomatoes, porcini mushrooms, and beef stock, without the heaviness of cream or butter. (Plus, it be flexible: add more broth in case you appreciate, to thin out the soup to your sort, or wander away it as-is!) Dymnyno cleverly uses farro two ways: First, as a thickener for the soup. Second, as a garnish to dollop on top.

This recipe became featured in “Umami Five Ways, Coming Right Up.” —The Editors

  • Take a look at Kitchen-Accredited


  • 1 cup

    yellow onion, medium nick

  • 3/4 cup

    celery, medium nick

  • 1/2 cup

    carrot, medium nick

  • 2

    cloves garlic, smashed, peeled, and minced

  • 2 1/2 oz.

    dried porcini mushrooms

  • 2 cups

    tomato sauce

  • 3 cups

    cooked farro, al dente

  • 1 quart

    beef stock

  1. Sauté the onions, celery, and carrots till translucent.
  2. Heat 1 cup of the meat stock and add the porcini to reconstitute.
  3. In a blender (or Vita Mix), blend about 3/4 of the greens, the garlic, 1 cup of the cooked farro, and all of the porcini and liquid till refined.
  4. Add lend a hand to the pot and add the profitable farro,greens and beef stock. Add 2 1/2 cups of tomato sauce. Season and simmer for Half-hour.
  5. Abet with a dollop of farro and a pair grinds of new sad pepper.

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