Farro and Porcini Soup

Farro and Mushroom Soup

Farro and Porcini Soup

Farro and Mushroom Soup originates from the region of Umbria in central Italy, where the ancient grain farro is cherished for its nutty flavor and nutritional value.  Farro from Monteleone di Spoleto, an Umbrian municipality, even has a particular characteristic: it is the first to have obtained the PDO recognition in Europe.

Farro, slow cooked in a copper pan, along with a medley of earthy mushrooms, garlic, onions, and fragrant herbs, meld to create a hearty soup that delights the palate.

The origins of this soup can be traced back to ancient times when farro was a staple in Italian diets. Today, it remains a beloved and timeless classic that showcases the simple yet exquisite flavors of Umbria.

Servings: 5



  1. Place the porcini in a small bowl and cover with hot water. Leave to soak for 30-40 minutes.

    Meanwhile, heat the oil in a large earthenware pot, and add the chopped onion, celery and pancetta. Cook over a low heat, stirring often, until the onions are transparent.

    Squeeze the extra liquid from the porcini mushrooms and chop roughly, reserving the liquid. Add the porcini, the chopped potato, the tomato concentrate, the herbs and the farro to the pot and toss together for a couple of minutes.

    Filter the porcini liquid through a strainer and add into the hot vegetable broth. Pour over the contents of the pot.

    Simmer for 30-40 minutes or until farro is just tender, adding more hot water if necessary.

    Garnish with the chopped parsley and a final drizzling of extra virgin olive oil and serve immediately.

Keywords: soup, mushrooms, vegetarian,