A nice, warming, veggie-filled soup that makes a great weeknight meal.
Ingredients
- vegetable oil: 2 Tbsp
- baby bella mushrooms: 1 pack (16 ounce pack, sliced)
- onion: 1 piece (chopped)
- carrot: 1 piece (chopped)
- celery stalk: 1 piece (chopped)
- garlic: 4 clove (minced)
- pearled farro: 1 cup
- garlic powder: 1 tsp
- onion powder: 1 tsp
- thyme: 1 tsp (dried)
- oregano: 1 tsp (dried)
- bay leaf: 1 piece
- salt: 0.5 tsp (to taste)
- black pepper: 0.5 tsp (to taste, freshly ground)
- dry white wine: 1 cup
- low-sodium vegetable broth: 5 cups
- frozen peas: 0.5 cup
Metric Conversion
Stages of cooking
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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.
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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.
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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.
