Russian wild mushroom soup with farro

Method

     watch video 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.

Cook’s note: 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 dried 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 fresh dill leaves, coarsely chopped
1/2 lemon, juice only
Soured cream, to serve

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