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" This fragrant soup, with a foundation
of vitamin-rich Farro grain, will both satisfy your appetite and
warm you up on a chilly winter day.
The full flavors of Italian sausage and mushrooms combine with
carrots, celery, escarole and onions for a truly hearty meal."
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Soups, Stews, Broths |
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INGREDIENTS:
7 oz farro grain
1/4 cp extra virgin olive oil
1/2 cp carrots small diced
1/2 cp celery small diced
1/2 cp yellow onions small diced
2 tbs garlic minced
8 oz Italian sausage cut into small pieces
8 oz mixed mushrooms coarsely chopped can include white, cremini,
shiitake, and oyster mushrooms
1 cp diced tomatoes and juice canned
1 cp dry red wine
2 1/2 cps beef broth
2 1/2 cps mushroom broth
crushed red pepper
8 oz escarole cleaned and chopped
1 tsp sea salt or to taste
1/2 tsp black pepper
3 tbs fresh thyme chopped
For serving
extra virgin olive oil for drizzling
grated Parmigiano Reggiano cheese
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DIRECTIONS:
Ingredient Option: substitute chicken broth for the mushroom
broth.
Rinse and then soak the Farro for several hours or overnight
before proceeding with recipe.
In a soup pot, heat the olive oil on medium-high heat, then add
the carrots, celery, onion and garlic and slowly sauté until the
onions become translucent.
Be careful not to burn the garlic!
Add the Italian sausage pieces. When they start to brown, add the
mushrooms and continue to sauté.
When the mushrooms have released most of their liquid, add the
diced tomatoes and juice, red wine, broths, crushed red pepper and
soaked Farro.
Cover the pot and bring the soup to a boil. Reduce heat and simmer
until the farro is almost tender, approximately 45 to 60 minutes.
(You can add more liquid if a thinner soup is desired.)
Add the chopped escarole, salt and pepper. Simmer for
approximately 3 minutes (just enough time to cook the escarole),
then add the fresh thyme.
Serve the soup, piping hot, with a drizzle of extra-virgin olive
oil and a sprinkle of grated Parmigiano Reggiano cheese.
Servings: 6
Note: This rare grain can easily be substituted with spelt,
another ancient form of wheat that is more readily available.
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