Chickpea porcini and farro soup

Page 39

Cuisine: Italian | Course Type: Soups and Stews

(2 reviews)

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Recipe Review

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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