Mushroom Bisque With Farro Recipe

Name: Mushroom Bisque With Farro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Italian farro (available in health food stores, or specialty grocery stores. Wheat berries or barley can be substituted); 1 pound mixed shiitake mushrooms, coarsely chopped, stems reserved; 2 pounds white mushrooms, coarsely chopped; 1 tablespoon unsalted butter; 1 yellow onion, minced; 2 teaspoons kosher salt; teaspoon freshly ground black pepper, with more for garnish; 2 cups chicken broth; 1 cup beef broth; 1-3 cups milk; cup of mascarpone cheese (drained yogurt, sour cream or ricotta cheese can be substituted), for garnish; 1 tablespoon fresh thyme leaves, for garnish

Servings: persons

1 cup Italian farro (available in health food stores, or specialty grocery stores. Wheat berries or barley can be substituted)
1 pound mixed shiitake mushrooms, coarsely chopped, stems reserved
2 pounds white mushrooms, coarsely chopped
1 tablespoon unsalted butter
1 yellow onion, minced
2 teaspoons kosher salt
teaspoon freshly ground black pepper, with more for garnish
2 cups chicken broth
1 cup beef broth
1-3 cups milk
cup of mascarpone cheese (drained yogurt, sour cream or ricotta cheese can be substituted), for garnish
1 tablespoon fresh thyme leaves, for garnish

1
Soak the farro in cold water for 1 hour, drain and set aside.
2
Place the shiitake stems in a large pot, cover with cold water, cook over medium heat for 2 hours, drain and discard stems.
3
Return the mushroom broth to a pot over high heat and reduce until it equals about 2 cups.
4
In a large, ovenproof pot over medium heat, melt the butter.
5
Add the onion and cook until it begins to soften, about 3 minutes.
6
Add the chopped shiitake and white mushrooms, the salt and pepper and cook, stirring frequently, until the mushrooms begin to soften, about 5 minutes.
7
Add the chicken and beef broths and simmer for 10 minutes.
8
Add 1 cup of milk and the farro, stir, partly cover and continue cooking over low heat for 1 hour, stirring often to avoid sticking.
9
Remove half of the soup, process to a fine puree in a food processor in batches and then combine with the unprocessed soup over low heat.
10
Adjust the consistency of the soup with more whole milk; the soup should be thick, but not globby.
11
Adjust the seasoning with additional salt and pepper to taste.
12
Serve garnished with a dollop of mascarpone, several grinds of fresh pepper and a sprinkling of fresh thyme.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Italian farro (available in health food stores, or specialty grocery stores. Wheat berries or barley can be substituted), 1 pound mixed shiitake mushrooms, coarsely chopped, stems reserved, 2 pounds white mushrooms, coarsely chopped, 1 tablespoon unsalted butter, and more.

Yes, Mushroom Bisque With Farro falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Bisque With Farro

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