Umbrian Farro Soup
We love how this rich, savory soup combines cooked-down tomatoes, porcini mushrooms and beef stock without the heaviness of cream and butter. You can add more broth to thin out the soup to your taste, or leave it as it is! Dymnyno cleverly uses farro two ways: First, as a thickener for the soup. Second, as a garnish to dollop on top. Developed by @Food52.
- 时间: 60 分钟
- 份量: 6
来源: The Ajinomoto Group Global Website - Eat Well, Live Well.
食材
- yellow onion, medium chop
- celery, medium chop
- carrot, medium chop
- garlic, smashed, peeled, and minced
- ounces dried porcini mushrooms
- tomato sauce
- cooked farro, al dente
- quart beef stock
- *Use US cup