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Wild Mushroom & Farro Soup

Emma Christensen
  • minutes
  • Serves 6

INGREDIENTS

4 oz

Pancetta

2 cups

(1/2-inch-diced) celery

2 cups

(1/2-inch-diced) peeled carrots

12 oz

Cremini mushrooms, fresh

1/4 cup

Flat-leaf parsley, fresh

4 tsp

Garlic

1 1/2 oz

Mushrooms, dried wild

3

large sprigs Thyme, fresh

3 cups

Yellow onions

4 cups

Beef broth, canned

3/4 cup

Farro, pearled

2 tbsp

All-purpose flour

1

Kosher salt and freshly ground black pepper

3 tbsp

Olive oil, good

2 tbsp

Butter, unsalted

4 oz

Creme fraiche

5/8 cup

Marsala wine, dry