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Mushroom and Farro Soup

Rated as 4.33 out of 5 Stars

"A nice, warming, veggie-filled soup that makes a great weeknight meal."
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55 m servings 243
Original recipe yields 6 servings


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  1. Heat oil in a large pot over medium heat. Add mushrooms, onion, carrot, celery, and garlic. Cook, stirring occasionally, until vegetables have softened and moisture has evaporated, 7 to 10 minutes.
  2. Add farro to the pot and cook, stirring frequently, for 2 to 3 minutes. Season with garlic powder, onion powder, thyme, oregano, bay leaf, salt, and pepper. Pour in white wine and cook until wine has mostly evaporated, 3 to 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat to low, and cook until farro is softened, 20 to 25 minutes.
  3. Stir in frozen peas and cook until heated through, 1 to 2 minutes. Adjust salt and pepper to taste. Remove soup from heat and discard bay leaf before serving.

Nutrition Facts

Per Serving: 243 calories; 5.7 38.7 6.7 0 403 Full nutrition

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I didn't make the cilantro sauce, but it was still very good. Made naan bread to go with it. I would make it again.