Farro and Mushroom Stew

farro-mushrew-stew Photo: Travis Rathbone; Food Stylist: Liza Jernow; Prop Stylist: Megan Hedgpeth


  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 1 pound cremini mushrooms, trimmed and sliced
  • 8 ounces shiitake mushrooms, stems removed, caps sliced
  • 3 sprigs fresh rosemary
  • 1 cup farro
  • Kosher salt and freshly ground black pepper
  • 1/2 cup chopped hazelnuts
  • 1/2-1 teaspoon red wine vinegar


1. In a large pot, warm 2 Tbsp. oil over medium heat. Add onion, carrots and celery and cook, stirring occasionally, until onion is translucent, 8 to 10 minutes. Add mushrooms, rosemary, and farro; cook, stirring, until mushrooms begin to release their liquid and reduce in volume, about 6 minutes. Add 6 cups water, 3/4 tsp. salt and 1/2 tsp. pepper. Cover and bring to a boil. Reduce heat to medium-low, partially uncover pot and simmer until farro is tender, about 1 hour.

2. While soup simmers, preheat over to 350°F. Arrange hazelnuts on a large rimmed baking sheet and bake, shaking pan occasionally, until they turn a shade darker and become fragrant, 8 to 10 minutes.

3. Remove rosemary from soup; stir in vinegar. Taste and season with salt and pepper. Divide soup among 4 bowls, top with nuts and remaining 1 Tbsp. oil and serve.

  • Prep Time:
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  • Total Time:
  • Yield: 4

Nutritional Information

Calories per serving: 433
Fat per serving: 21g
Saturated fat per serving: 2g
Cholesterol per serving: 0mg
Fiber per serving: 10g
Protein per serving: 15g
Carbohydrates per serving: 54g
Sodium per serving: 289mg
Iron per serving: 4mg
Calcium per serving: 92mg

Good to Know

An ancient grain, farro contains as much protein as quinoa.