Mushroom Farro Soup


This recipe will help keep your new year’s resolutions to be healthy.  Full of vegetables and hearty farro, an ancient Italian grain full of vitamin B.  Vitamin B can improve cholesterol levels and lower cardiovascular risks, by boosting good HDL and lowering triglycerides.  Sounds pretty healthy to me.  If you want something that keeps you full and satisfied and amazingly tasty, keep this recipe in your back pocket.


Mushroom Farro Soup
1/2 onion, chopped
2 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
2 c baby bella mushrooms, chopped
1 bay leaf
4 sprigs of thyme
1 large italian sausage, removed from casing
1 c farro, rinsed
1/2 c marsala wine
3 c beef broth

Heat olive oil in a large pot over medium high heat. Add onions, garlic, carrots, celery, salt and pepper to taste, bay leaf, and thyme and saute for 10 minutes, stirring occasionally. Add the mushrooms and sausage and cook for 5 minutes, stirring occasionally. Add the farro and the 1/2 cup Marsala and cook for 5 to 7 minutes. Add the beef broth, and bring to a boil, lower the heat, and simmer covered for 45 minutes, until the farro is tender.


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