Pharoah's Farro Soup

Pharaoh’s Farro Soup
Pareve and Vegan. Serves 6-8

Ingredients rsz farro photo copy
• 3 tablespoons olive oil
• 1 medium large. onion, diced
• 10 oz. mushrooms, sliced
• 1 carrot, diced
• 1 cup minced fresh parsley
• 1 tsp. dried oregano (1 Tbsp. fresh)
• 1 tsp. dried dill (or 1 Tbsp. fresh)
• 6 cups pareve chicken broth
• 1-1/2 c. farro
• 1 14-16 oz. can cannellini beans
• 2 tablespoons sherry
• Black pepper

1. Heat olive oil in a saucepan over medium heat.
2. Add onions and sauté for for 10 min. Add mushrooms and cook, stirring occasionally, until mushrooms are brown and have released some liquid and onions are beginning to caramelize, about 8 minutes. Add carrot, parsley, oregano, and dill and cook for another 2 minutes.
3. Add broth and bring to a boil.
4. Stir in farro and reduce heat to a simmer.
5. Simmer for 20 to 30 minutes, or until farro is tender, adding more water if too much broth evaporates.
6. During last 10 minutes of cooking, add the drained beans.
7. Stir in sherry and season with black pepper.

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