Tomato soup comes in many flavors and forms - try this version, with hearty farro and shiitake mushrooms.
Adapted from Williams-Sonoma: Tuscan Farro Soup
- 1 1/ 2 cup water
- 1/ 2 cup farro, uncooked
- Salt, to taste
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 6 shiitake mushrooms, rehydrated and sliced
- 1 (14 1/2 oz.) can diced tomatoes with juices
- 2 cups packed baby spinach
- 1/ 2 cup chopped fresh cilantro
- Freshly ground pepper, to taste
In a small saucepan over high heat, bring the water to a boil. Add the farro and a pinch of salt, reduce the heat to low, cover partially and cook until all the water is absorbed, 20 to 25 minutes.
In a large, heavy pot over medium-high heat, warm the olive oil. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the broth and bring to a boil. Reduce the heat to low and add the mushrooms, tomatoes with their juices and the farro. Bring to a simmer and cook, uncovered, for 10 minutes to blend the flavors. Add the spinach and stir just until the spinach is wilted. Season the soup with salt and pepper. Top with chopped cilantro. Ladle into warmed bowls and serve immediately.