I found a recipe for farro soup on the Whole Foods website and after making a few (very minor changes) I came up with this. It was on the menu last week and everyone (Yogi included) enjoyed it.
INGREDIENTS
1/4 cup extra virgin olive oil
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped yellow onions
2 tablespoons finely chopped garlic
1/2 pound Italian sausage, cut into small pieces
1/2 pound mushrooms, coarsely chopped (I used a shiitake and portobello combo)
1 cup canned diced tomatoes, with their liquid
1 cup dry red wine
4 cups vegetable broth
7 ounces uncooked farro, rinsed and soaked
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chopped thyme
Grated Parmesan cheese
PREPARATION
In a soup pot, heat olive oil over medium high heat, then add the carrots, celery, onions and garlic and cook until onions become translucent.
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped yellow onions
2 tablespoons finely chopped garlic
1/2 pound Italian sausage, cut into small pieces
1/2 pound mushrooms, coarsely chopped (I used a shiitake and portobello combo)
1 cup canned diced tomatoes, with their liquid
1 cup dry red wine
4 cups vegetable broth
7 ounces uncooked farro, rinsed and soaked
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chopped thyme
Grated Parmesan cheese
PREPARATION
In a soup pot, heat olive oil over medium high heat, then add the carrots, celery, onions and garlic and cook until onions become translucent.
Add sausage. When it starts to brown, add mushrooms and continue to cook, stirring occasionally.
When mushrooms have released most of their liquid, add tomatoes, wine, broth, and farro. Cover and bring to a boil.
Reduce heat and simmer until farro is almost tender, about 45 to 60 minutes. (You can add more liquid if a thinner soup is desired.)
Add salt and pepper. Simmer for approximately 3 minutes, then add thyme.
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