Farro is rich in protein, fiber, and iron. This soup will make 4 servings as a main or 6 to 8 for a light lunch. The coconut milk adds a slightly creamy texture to the soup, which pairs well with the slightly chewy farro.
I made this just as the recipe was written. It is amazing! I make lots of different soups throughout the year and this is my new favorite. All of the flavors blend together so well and the coconut milk makes it so creamy and rich. Thanks for the awesome recipe!!!
Read MoreI made this just as the recipe was written. It is amazing! I make lots of different soups throughout the year and this is my new favorite. All of the flavors blend together so well and the coconut milk makes it so creamy and rich. Thanks for the awesome recipe!!!
This soup is rich in flavor and complexity. I like the mix of three different mushrooms and the coconut milk provided a very nice finish of texture and body. It is a great vegan recipe!
Made recipe as written. Lots of flavor, textures, and very creamy. Perfect soup for a cold day! When I make this again, I will cut back on the soy sauce, it was a little too salty for my personal preference. Otherwise it was delicious! Recommend keeping lid on while farro is cooking (did not see that written in the instructions) to keep from losing any more moisture from the broth than the farro will absorb. Thanks for sharing a great recipe, will definitely make again!
Delicious! Couldn't find farro at the grocery store (Covid-19 shopping) so substituted a cup of pearl couscous instead and that worked fine. We added a teaspoonful of sherry to each of our bowls just before consuming: sublime! (and, I think that adding sherry did not take away the VEGAN status of this dish?) Will make again+
Delicious! I threw in some leftover duck confit which didn’t hurt it one bit. Can the soup be frozen, anyone?
