Mushroom-Farro Soup

Name: Mushroom-Farro Soup
Cuisine: Japanese, Asian
Ingredients: 3 garlic cloves, coarsely chopped; 3 Tbsp. extra-virgin olive oil, plus more for drizzling; 1 large shallot, coarsely chopped; 1 lb. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), cut into bite-size pieces; Kosher salt, freshly ground pepper; 1 oz. Parmesan, finely grated (about 1 cup), plus rind; ⅔ cup semi-pearled farro; 3 Tbsp. (or more) low-sodium soy sauce; 4 celery stalks, thinly sliced, plus any leaves coarsely chopped; 1 Tbsp. fresh lemon juice; Crusty bread (for serving)

Instructions

This cozy vegetarian soup delivers all the savory richness of mushroom-barley without meat or beef broth thanks to a few umami-heavy pantry ingredients.

Updated at: Fri, 18 Apr 2025 01:32:49 GMT