I hate mushrooms, but this recipe actually makes them edible. Being diabetic, I was trying to develop recipes that make the foods I hate edible and came up with this one. Both my wife (who loves mushrooms) and I like this stew.

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large pot over medium heat; cook and stir chicken until no longer pink, 5 to 10 minutes. Add onion and garlic; cook and stir until onion is slightly tender, about 4 minutes. Pour chicken broth and water over chicken mixture; add potatoes, carrots, peas, salt, and pepper. Bring liquid to a boil.

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  • Place mushrooms in a food processor and pulse until minced. Add mushrooms and farro to broth mixture. Cover pot, reduce heat to low, and simmer until farro is tender, about 30 minutes. Season soup with thyme.

Nutrition Facts

227 calories; protein 16.6g 33% DV; carbohydrates 35.3g 11% DV; fat 3.4g 5% DV; cholesterol 27mg 9% DV; sodium 179.4mg 7% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/26/2016
Great week night soup and easy to make. Spices are simple so kids will love it. Read More