Mushroom farro soup

Adapted from Smitten Kitchen

some dried mushrooms, mixed
30 g oil/butter
1 medium onion, diced
1 medium carrot, diced
white part of 1 leek, diced
part of 1 celery root
2 cloves garlic, minced
~250 g pearled barley
400 mL broth or stock (vegetable, mushroom, etc.)
splash of balsamic vinegar
pinch of rosemary
Salt and pepper to taste


Next time I would stick with the 1 cup of barley, so it’s more soupy in consistency. I used duck stock because it was on sale and lying around, but love wild mushroom broth. Don’t know how different balsamic is from sherry vinegar in taste!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s