Umbrian Farro Soup (Umbra Zuppa Di Farro)

1. 1

   Saute the onions, celery, and carrots until translucent.

2. 2

   Heat 1 cup of the beef stock and add the porcini to reconstitute.

3. 3

   In a blender (or Vita Mix), blend about 3/4 of the vegetables, the garlic, 1 cup of the cooked farro, and all of the porcini and liquid until smooth.

4. 4

   Add back to the pot and add the remaining farro,vegetables and beef stock. Add 2 1/2 cups of tomato sauce. Season and simmer for 30 minutes.

5. 5

   Serve with a dollop of farro and a couple grinds of fresh black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.