Umbrian Farro Soup (Umbra Zuppa di Farro) Recipe on Food52
"Being a huge lover of farro, on a recent trip to the Umbrian countryside of Italy I noticed that farro soup was on many menus. I tried it and decided that I had to make my own version. It is very important to use the richest, most delicious beef stock, preferably homemade. The intense flavor of the porcini make this a very umami centric flavor profile...."
INGREDIENTS
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1 cup yellow onion, medium chop
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3/4 cup celery, medium chop
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1/2 cup carrot, medium chop
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2 cloves garlic, smashed, peeled, and minced
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2 1/2 ounces dried porcini mushrooms
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2 cups tomato sauce
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3 cups cooked farro, al dente
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1 quart beef stock
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