Entrees
Mushroom and Farro Soup
Makes about 6 cups
Mushroom and Farro Soup
Makes about 6 cups
Satisfying vegetarian meal – perfect for meatless Monday or any day for thatmatter!
Nutritional Information per cup:Calories 130 (13% from fat)
carb. 22g
pro. 5g fat 2g
sat. fat 1g
chol. 4mg
sod. 397mg calc. 21mg
fiber 4g
carb. 22g
pro. 5g fat 2g
sat. fat 1g
chol. 4mg
sod. 397mg calc. 21mg
fiber 4g
Ingredients
- 1tablespoon olive oil
- 2medium carrots, cut into ¼-inch dice
- 3garlic cloves, smashed
- 12ounces sliced mushrooms
- ½teaspoon kosher salt
- 3fresh thyme sprigs
- 1∕3cup sherry
- 1bay leaf
- 4cups vegetable broth
- ½teaspoon freshly ground black pepper
- 2tablespoons chopped fresh parsley
¾cup farro
Preparation
- Put the olive oil into the cooking pot of the Cuisinart®Pressure Cooker. Select Sauté. Once the oil is hot, add the carrots. Stir over the heat until slightly soft. Add the garlic, mushrooms, salt and thyme. Sauté until mushrooms release most of their moisture and the garlic is fragrant, about 5 to 8 minutes.Add the sherry and cook until the liquid is evaporated.
- Add the farro, bay leaf and vegetable broth and secure the lid. Select High Pressure. Set the time for 10 minutes. When the audible beep sounds, allow pressure to release naturally.
- Once pressure is released completely, red indicator will drop. Remove the lid and stir in the pepper. Taste and adjust seasoning as desired. Remove the bay leaf and stir in the chopped parsley before serving.
