RICHMOND, Va - Executive Chef Joy Crump, Owner of Foode in Fredericksburg, warmed us up from the inside out with her savory Mushroom-Farro Soup. This dish is stocked with fresh vegetables and herbs to pack a flavor punch. Foode is located at 1006 C/D Caroline Street in Fredericksburg. For more information visit www.foodeonline.com.
Joy Crump | foodē, Fredericksburg, Va.
- 6 cups vegetable stock
- 1 cup button mushrooms, cleaned and halved
- 1/2 bulb fresh fennel, core removed, bulb and stalks small diced
- 2 cups mixed fresh mushrooms, cleaned and sliced (use any combination: button, shiitake, crimini, portobello)
- 1 small onion, small diced
- 1 stalk celery, small diced
- Olive oil
- 2 tsp salt
- 1 tsp black pepper
- ½ cup white wine
- ½ cup dry farro
- salt and pepper, to taste
- ¼ cup chopped fresh parsley
Prepare the soup base by adding the button mushrooms to the veg stock along with the trimmings from the fennel, onion and celery, including the frilly ends and stems from the fennel, stem and rough ends from the celery, skin from the onion, and stems from the mushrooms. Bring the base to a boil, simmer for approximately ½ hour the stock is slightly reduced with fennel and mushrooms aromatics. Strain and discard the trimmings.
Place a large, flat, heavy-bottomed pan over high heat. Sauté the diced fennel, mixed mushrooms, diced onion and celery in about ¼” of olive oil, cook in batches to avoid steaming. Continue to cook the vegetables until lightly colored. Season with 2 tsp salt and 1 tsp black pepper, as it cooks. Deglaze the pan with the wine and allow to simmer for a few minutes.
Transfer the vegetables to the strained stock. Add the farro, stir and return to a boil. Reduce the heat and simmer for about 25 minutes or until farro is tender, stirring occasionally. Season again with salt, white pepper and chopped fresh parsley. Serve immediately.