Ingredients
6
6 servings
- •2 tablespoons vegetable oil
- •1 (16 ounce) package baby bella mushrooms, sliced
- •1 large onion, chopped
- •1 carrot, chopped
- •1 celery stalk, chopped
- •4 cloves garlic, minced
- •1 cup pearled farro
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •1 teaspoon dried thyme
- •1 teaspoon dried oregano
- •1 bay leaf
- •½ teaspoon salt, or to taste
- •½ teaspoon freshly ground black pepper, to taste
- •1 cup dry white wine
- •5 cups low-sodium vegetable broth
- •½ cup frozen peas
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 243
- Carbohydrate: 39g
- Fat: 6g
- Fiber: 3g
- Protein: 7g
- Sugar: 5g
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