Porcini, chicken & farro soup

Porcini, chicken & farro soup

From
Grains
Serves
4 as a main meal
Cooking time
50 mins
Photographer
Deidre Rooney

This is a really good soup that can almost be made with pantry ingredients – you just need to shop for the fresh mushrooms.

From the grocer

Ingredients

Quantity Ingredient
20g dried porcini mushrooms
60ml olive oil
salt and freshly ground black pepper
75g farro
800ml chicken stock
80ml amontillado sherry, or other dry or medium sherry
creme fraiche, (optional)

From the greengrocer

Quantity Ingredient
250g swiss brown or chestnut mushrooms
1/2 onion, finely chopped
1 celery stalk, diced
1 carrot, diced
2 garlic cloves, finely chopped
flat-leaf parsley, chopped, to serve (optional)

From the butcher

Quantity Ingredient
150g cooked chicken, shredded

Method

  1. Cover the porcini mushrooms with 150 ml boiling water and leave for 1 hour, then drain through a sieve lined with muslin or a double layer of paper towel to collect any grit. Reserve the liquor and chop any large porcini mushrooms.
  2. Cut any large Swiss brown mushrooms into smaller pieces. Heat 2 tablespoons of the olive oil in a frying pan over a medium–high heat and briskly cook the mushrooms until golden brown all over. Season.
  3. Heat the remaining oil in a saucepan and add the onion, celery and carrot. Cook for about 2 minutes over a medium heat to get a little colour and then add the garlic and cook for another 2 minutes. Add the farro and stir until the grains are nice and glossy. Add the stock, the porcini mushrooms and their soaking liquor, and the Swiss brown mushrooms. Bring to the boil, reduce the heat and simmer for 40 minutes. The farro should be soft but still have a little bite. Add the sherry and the chicken and cook for another 2 minutes or so.
  4. Serve scattered with the parsley (if using). If you are making this for a special occasion, a dollop of crème fraîche spooned on top of each serving is lovely.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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