Chickpea porcini and farro soup

Page 39

Cuisine: Italian | Course Type: Soups and Stews

(2 reviews)

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Recipe Reviews

I agree with soupereasy's comments about this soup.

I substituted cremini mushrooms for porcini, because that's what I had on hand. I also used chicken broth instead of water or vegetable broth, and I used canned chickpeas rather than starting with dried.

The flavor was fine although I kind of wonder about the addition of farro which added bulk but didn't seem to make much difference flavor-wise.

It is a thick soup, healthy, but it's not the kind of thing I'd make again, even though the individual components (mushrooms, chickpeas and farro) are among my favorite ingredients to cook with.

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This soup was good. A lot more effort than it was worth, and the farro component seemed like an afterthought.

Chickpeas were cooked then pureed, seperately, the farrow was cooked and then stirred in.
The mushrooms were sauteed and added more as a garni than a component.

The recipe says it will serve 4-6. It will serve a lot more than that. It is a very heavy filling soup, great if you want to feed a crowd

I opted to use the crimini mushrooms, to pay for fresh porcini would be a waste of money.

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