Hearty Mushroom, Farro & Ginger Soup {Vegan}

Name: Hearty Mushroom, Farro & Ginger Soup {Vegan}
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 Servings
Ingredients: ½ ounce dried porcini mushrooms; ¾ cup boiling water; 2 teaspoon olive oil; ½ medium onion; 3 carrots; 2 tablespoons minced fresh ginger; 3 garlic cloves; ¼ teaspoon red pepper flakes; ½ teaspoon ground pepper; ¼ teaspoon salt; 1 pounds crimini or baby bella mushrooms; ⅔ cup Bob's Red Mill farro; 5 cups vegetable broth*; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; ¼ cup minced flat-leaf parsley

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4.5

30 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings
4 Servings
Calories
247 kcal
Course
Main Course, Soup
Cuisine
American

Hearty Mushroom, Farro & Ginger Soup {Vegan}

Lauren Clark

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There are no "if"s, "and"s or "but"s about it - you have to make this hearty vegan Mushroom, Farro and Ginger Soup. The flavors are not to be missed! 247 calories and 4 Weight Watchers Freestyle SP

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Ingredients

Servings

½ ounce dried porcini mushrooms
¾ cup boiling water
2 teaspoon olive oil divided
½ medium onion chopped
3 carrots cut into half-circles
2 tablespoons minced fresh ginger
3 garlic cloves minced
¼ teaspoon red pepper flakes
½ teaspoon ground pepper
¼ teaspoon salt
1 pounds crimini or baby bella mushrooms, thinly sliced
⅔ cup Bob's Red Mill farro
5 cups vegetable broth*
2 tablespoons soy sauce
1 tablespoon rice vinegar
¼ cup minced flat-leaf parsley

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Instructions

Place the porcini mushrooms in a medium bowl and pour the boiling water over top. Soak for 20 minutes. Remove the mushrooms and chops. Strain the liquid through a sieve set over a bowl. Reserve the liquid.
Lightly coat a large saucepan with cooking spray. Heat 1 teaspoon of olive oil.
Add the onion, carrots and ginger. Cook, stirring occasionally, until just tender, about 3 minutes.
Stir in the garlic, red pepper flakes and salt and cook for 1 minute.
Add the remaining 1 teaspoon of olive oil to the saucepan. Add the crimini mushrooms and cook until the mushrooms are tender, 4 to 5 minutes. Stir in the porcini mushrooms.
Stir in the farro and cook for 2 minutes. Add the reserved porcini mushroom liquid and vegetable broth, bring to a boil and simmer until the farro is tender, about 45 minutes.
Add the soy sauce, rice vinegar and parsley. Serve.

Notes

Nutrition Information

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Serving 1.25Cups Calories 247kcal (12%) Carbohydrates 42.4g (14%) Protein 10.8g (22%) Fat 3.4g (5%) Saturated Fat 0.3g (2%) Sodium 1313.6mg (55%) Fiber 9.1g (36%) Sugar 7.2g (14%)