Mushroom and Farro (or Barley) Soup

  • Author: Caitlin
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 4 1x


  • 1 Tablespoon butter (for vegan, replace with oil)
  • 1/2 a large onion
  • 4 cloves garlic, minced
  • 3 medium-large carrots
  • 1 pound mushrooms (button, crimini), sliced
  • 1/2 cup uncooked farro, barley, brown rice, or wheat berries
  • 45 cups broth (I used 4.5 cups broth and 4 cubes concentrated broth)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper (or to taste)


  1. Melt butter in large soup pot. Add diced onion and sauté for about 5 minutes, or until soft and fragrant.
  2. Meanwhile, mince the garlic, dice the carrots (I don’t peel them) and slice the mushrooms. Add to pan with salt and pepper and sauté for another 5-10 minutes or until the mushrooms are soft and fragrant.
  3. Add farro (or barley, etc.) and broth and bring to a boil. Reduce to a simmer and cover with lid slightly askew to let the steam escape. Simmer for 30-40 minutes, or until the grains are fully cooked, but still a little chewy. Dish into 4 bowls and serve with salad or roasted vegetables.

  • Category: Soup, Stew
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