Monday, December 17, 2012

Beef, Mushroom and Farro Soup

We are so busy this time of year getting ready for Christmas. Meals tend to be hearty and easy. If they give us leftovers, all the better. Soup seems to fit the bill a lot.

This classic soup is fill of umami and will keep you satified on a cold winter night.

We used farro in this soup because we didn't have enough barley on hand, you can certainly substitute.

Beef, Mushroom and Farro Soup

1 T olive oil
1 lb stew beef
8 oz button mushrooms
2 yellow onions sliced
2 garlic cloves, minced
4 c beef broth
2 c water
2 T soy sauce
1 t crushed, dried rosemary
1 c farro
salt and pepper

In a large heavy soup pot, heat the olive oil over medium-high heat. Salt and pepper the beef. Add the beef to the pot and sauté until cooked through. Add the mushrooms and onions. Sauté a minute or two until the onions are tender and the mushrooms have released their liquid. Add the garlic sauté another minute. Add the broth, water, soy sauce and rosemary. Bring to a boil. Add the farro. Bring to a boil again. Reduce the heat, cover leaving the cover open slightly and simmer for 20 minutes or until the farro is tender (it should still have a slight toothiness to it). If it seems too thick add another cup of water. Taste and adjust the seasoning as needed.

Serve with a crusty bread.

Makes 6 servings.

If you are not reading this post in a feed reader or at OR at then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2012 Kathy Lewinski

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Measurement Abbreviations

T = Tablespoon
t = teaspoon
c = cup
lb = pound
oz - ounce


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