Porcini, Tomato & Farro Soup Tarifi

Malzemeler

• 1 Ounce Dried Porcini Mushrooms, 1 Medium Onion, Peeled & Chopped, 2 Carrots, Chopped, 3 Cloves Of Garlic, Peeled And Minced, 3 Tablespoons Olive Oil, 1 Pound Fresh Mushrooms (Porcini, Portobello, or Cremini) Cleaned And Coarsely Chopped, 4 to 5 Cups Vegetable Or Chicken Broth, 3 Tablespoons Tomato Paste, 1 Cup Chopped Tomatoes (Fresh or Canned), 1 Cup Faro (Or Barely), Salt & Pepper, 1 Teaspoon Dried Oregano, 1/3 Cup Fresh Chopped Parsley. To Serve: (Suggested Options) Extra Virgin Olive Oil, Cracked Black Pepper, Grated Pecorino Cheese

Hazırlanışı

1. Soak the dried porcini in one cup of warm water for 20 minutes, then drain, strain and reserve the liquid and finely chop the porcini. In a heavy soup pot heat the olive oil and then cook the onions, carrots and mushrooms until softened over medium heat, about 15 minutes. Add the garlic and cook an additional minute or two, then add the chopped dried porcini, 4 cups of broth, tomato paste, chopped tomatoes, and farro. Add also the strained liquid used to rehydrate the dried porcini, bring to a boil and then reduce heat to a simmer. Season with salt, pepper and dried oregano, then continue to cook over low heat until the farro (or barely) is tender to the bite, about 30 minutes, adding additional broth as needed once the farro begins to swell. Add the chopped parsley and taste, adjusting seasonings if needed. Serve soup very warm but not steaming hot for the best flavor topped with your choice of the suggested toppings.

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