Mushroom Farro Soup

Simple and rustic, this Mushroom Farro Soup is perfect for a cozy winter day.

The secret ingredient in this soup is the white miso paste. Miso is made from fermented soybeans, salt, and grains like brown rice. You won't see much salt on the ingredient list because miso is very salty and it also adds umami flavor.

Ingredients

• 1 yellow onion, chopped

• pinch of salt

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 6 C broth

• 5 oz container shiitake mushrooms, sliced

• 2 tbsp white miso paste

• 2 tbsp apple cider vinegar (can sub for white wine)

• 1.5 tbsp dried rosemary

• 1.5 tbsp dried thyme

• 1.5 C farro

• 2 tbsp nutritional yeast

• 4 C spinach

• 1 C full fat coconut milk

Directions

1. heat olive oil in pan on medium heat, add onion and a pinch of salt and cook for 5 minutes until translucent

2. add garlic and mushrooms and cook for another 3-4 minutes

3. add miso, rosemary, and thyme and stir to combine and cook for 1 minute

4. add in farro, stir and cook for 1-2 minutes to toast then add broth

5. bring to a boil, lower heat and simmer for 25 minutes

6. take off lid and cook for another 15 minutes

7. heat up the coconut milk in a small saucepan or in the microwave

8. add in spinach, coconut milk, nutritional yeast, ACV and cook for another 4-5 minutes

9. serve with a drizzle of coconut milk and sprinkle of nutritional yeast

Enjoy!

Xx, Kara