Printer friendly version
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Russian wild mushroom soup with farro
- Prep time:
- 6 mins, plus 1 hr soaking
- Cook time:
- 45 mins
- Serves:
- 6
With its Russian origins, Diana Henry’s hearty mushroom soup is sure to hit the spot on a freezing day
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Tips and suggestions
- Cooks Tips...
- farro is an ancient type of wheat that was one of the first grain crops to be domesticated, thousands of years ago. Nutritious and with a low GI, it is available in health food stores and in some supermarkets, but if you can’t find it, pearl barley or spelt can be substituted.
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Ingredients
- 45g wild mushrooms
- 50g Butter
- 1 large Onion, finely chopped
- 1 stick Celery, finely chopped
- 450g mixed fresh Mushrooms, peeled and sliced
- 120g Farro, (see Cook’s note below)
- 1.5 litres chicken or vegetable stock
- 1 large potato, peeled and cut into dice
- fresh bouquet garni
- 1 small handful freshsprig Dill, coarsely chopped
- 1/2 Lemon, juice only
- Soured cream, to serve
Method
1. Soak the dried mushrooms in enough boiling water to cover them for about 1 hour. Drain, reserving the soaking liquid, and chop coarsely.2. Melt the butter in a large heavy-based saucepan, add the onion, celery and fresh mushrooms and fry gently for about 15 minutes. Add the farro, the dried mushrooms, plus their soaking liquid, and the stock. Season with salt and pepper to taste, cover, reduce the heat and simmer for 20 minutes.
3. Add the potato and bouquet garni and simmer until the farro is cooked and the vegetables are tender – about another 20 minutes. Stir in the dill and lemon juice, then check the seasoning and adjust if necessary.
4. Serve hot, with spoonfuls of soured cream on top.
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