SarahThis spinach, farro, and mushroom soup recipe is a delicious delight for a perfect breakfast. One thing I want to tell you about if you are not familiar with farro yet!
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Farro is an ancient grain origin in western Asia with long ago. It has a chewy texture, nutty, and earthy flavor which works well in everything from hearty salads to winter soups.
Most of the Italian cooks are enjoying this grain from years. You must give it a try in this easy, hearty meal of cooked farro, sautéed mushrooms, and spinach. It will make your morning energizing and delicious. Try this in your home and serve to your family.
How to Make Spinach, Farro, and Mushroom Soup Breakfast Recipe
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This spinach, farro, and mushroom soup recipe is a delicious delight for a perfect breakfast. One thing I want to tell you about if you are not familiar with farro yet!
How to Make Spinach, Farro, and Mushroom Soup Breakfast Recipe
|
Rate this recipe!
|
Print Recipe
|
This spinach, farro, and mushroom soup recipe is a delicious delight for a perfect breakfast. One thing I want to tell you about if you are not familiar with farro yet!
| Servings | Prep Time | Cook Time | Passive Time |
| 4 | 10minutes | 25minutes | 35minutes |
| Servings | Prep Time |
| 4 | 10minutes |
| Cook Time | Passive Time |
| 25minutes | 35minutes |
Nutrition Facts
How to Make Spinach, Farro, and Mushroom Soup Breakfast Recipe
Amount Per Serving
Calories 400 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 26mg 9%
Sodium 1875mg 78%
Potassium 1068mg 31%
Total Carbohydrates 28g 9%
Dietary Fiber 5g 20%
Sugars 5g
Protein 23g 46%
Vitamin A 82%
Vitamin C 81%
Calcium 44%
Iron 33%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- 3 tablespoons olive oil
- 2 pounds mushrooms sliced (such as white mushrooms, crimini, Portobello or shiitake)
- 1 teaspoon dried thyme
- 2 tablespoons soy sauce low-sodium
- 2 bunches scallions thinly sliced
- 1 1/4 cups farro pearled (quick-cooking) (about 6 ounces)
- 1/2 cup white wine
- salt to taste
- pepper to taste
- 3 cups chicken stock or vegetable stock
- 4 large baby spinach leaves
- 1/2 cup Parmesan freshly grated
- 1/2 cup parsley chopped and fresh
- Extra Parmesan for garnish
Servings:
Units:
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Ingredients
Servings:
Units:
|
Nutrition Facts
How to Make Spinach, Farro, and Mushroom Soup Breakfast Recipe
Amount Per Serving
Calories 400 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 26mg 9%
Sodium 1875mg 78%
Potassium 1068mg 31%
Total Carbohydrates 28g 9%
Dietary Fiber 5g 20%
Sugars 5g
Protein 23g 46%
Vitamin A 82%
Vitamin C 81%
Calcium 44%
Iron 33%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions
- Cook the mushrooms and scallions: In a stockpot or large saucepot over medium-high heat, heat the oil. Add the mushrooms and cook, often stirring, for 10 minutes, or until the mushrooms release their juices and turn golden brown. Stir in the thyme, soy sauce, and scallions, and cook for 2 minutes longer.
- Add the farro, wine, salt, and pepper and simmer for 5 minutes, or until the wine has reduced.
- Stir in the stock and bring to a simmer. Reduce the heat to low, cover the pot and cook for 10 minutes, or until the farro is tender (taste one of the grains to check). Uncover, turn the heat up to high, and cook for 2 to 3 minutes to reduce the liquid to the consistency of a thick stew. (If the farro looks dry, add a little more stock at this point.)
- Stir in the spinach and parsley. Cook for 30 seconds, or until the spinach wilts. Stir in the 1/2 cup Parmesan. Taste, and season with more salt and pepper, if you like. Ladle into bowls and sprinkle a little Parmesan on top.
Recipe Notes
Serve and Enjoy with your family.
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