Mushroom-Farro Soup With Parmesan Broth Recipe (2024)

Husband loathes farro. What can be substituted - for farro, not husband?

Substitute Barley for the Farro...or for you husband... or both

This is why everyone should have a pressure cooker (digital or regular) - you can get a good parm broth in 30 minutes! Follow the recipe but tie up the rinds in cheese cloth making them less likely to stick to the bottom while the cooker is sealed. You can make a large batch & freeze some for risotto, rice, beans, or anything you desire.

I forgot the Parmesan rinds for the broth. So, I used vegetable broth and added shredded Romano at the end of the recipe. It was still delicious.

This was excellent. The Parmesan broth was worth the time and trouble (not so much of the latter) for how much umami it added to the end product. My farro package said 10 mins cooking time, so I didn’t add it until about the 35 minute mark. It was perfectly al dente at 45 minutes. I cooked the mushrooms until they gave up all of their liquid, which I strongly recommend to concentrate the flavor. That took about 20 minutes. Very tasty - supremely comforting.

I am questioning the need for toasting the farro in the oven. I am in the habit of treating farro just like arborio rice. And when making a risotto, you turn the rice in hot oil until it is coated and lightly toasted. I then add good stock in the measured way of making classic risotto, with until the farro has reached the right chewiness. This way you have control over the texture. Thanks for the tip about Parmesan broth. I will try it, perhaps mixed with chicken stock.

I was curious about the parmesan broth and decided to give it a try. Well worth the extra time! The farro took longer to cook than the recipe indicated, but the soup is delicious! I added the sauteed mushrooms to the soup. So yummy!

This was delicious, but needed some tweaks. Despite the Parmesan broth, it was flat until I added some umami in the form of dark soy sauce. Added lots of spinach, too. Fortunate to have great local mushrooms here; used trumpet, shiitake , and crimini.

I found this terribly bland until I added “better than bouillon” and a generous amount of white wine and then it was pretty tasty. Maybe I goofed up the parmesan broth. I also added several handfuls of chopped kale.

This is so divine

I don’t know why this recipe doesn’t get more attention than it has. So much flavor ! The non-negotiable here is the Parmesan broth and for those scared away by the time it takes, most of that cooking time is passive. It’s key to use cheesecloth for the rinds. Eased up on adding all the grated Parm at the end just to avoid the gloop at the bottom of the pan. Topped it with Parmesan shavings and the sherry mushrooms, and had some crusty bread on the side. Incredible !

Disappointing. I was looking forward to making this for a couple of days even though I was skeptical of the 4-star rating. I always have baby portobello on hand but finally got additional fresh mushrooms. I am an advanced home cook but closely followed the recipe including making the parmesan broth. This is missing something. The vinegar at the end didn't do enough to brighten the taste. This is enough to feed 6-8 so if you are inclined to make this, I recommend half the recipe.

This recipe took all day and I don’t know if I’ll do it again but the result was worthy. I added beef Better than Bouillon to the Parmesan stock because it was pretty blah. Finished with fennel pollen. Next level deliciousness.

Make the parm broth for sure, it’s easy if you already have a bunch of rinds in the freezer. I used TJ’s 10 minute farro and skipped the toasting, which cuts out a lot of time. I also didn’t have any dried mushrooms so just used a bit more of the fresh, a mix of baby Bella and shiitake. Don’t skipthe vinegar. Big hit with my family!

This was a winner! However, it makes a giant vat, and if you try to keep more than a day, the farro just turns into monster pillows… will definitely make again but will halve the recipe and plan to not have leftovers ☺️

Mixed dried mushroom preferable to all porcini

Very good, but needs about 1/12 times the noted broth. Fortunately the Parmesan broth recipe (also in NYT) makes more than needed here.

This soup is exceptional….I didn’t make a full fledged parm brother, I tossed 3 rinds in a veggie stock and let it simmer for 45 before adding to the soup. This soup has the depth of something with meat in it because of the Parmesan richness and is all veggies and cheese. I love so much!

This recipe is too complicated- make it like risotto without all the stirring. It’s as flavorful and rich and any meat dish - fabulous. Skip the dried mushrooms and sautéed them w garlic and schallots or onions. Add spinach at the end

Was a bit rushed to prepare. Made the parmasean broth in instant pot. 30 minutes at pressure. Swapped pearled for 10 minute farro. Used a mix of previously oven roasted mushroom and fresh baby Bella. Just dropped straight in the soup after the 10 minute simmer to finish the farrow. Simmer for an additional 10 minutes. Was delicious!

I’ve made this twice and love it. I will say though that as much as I like porcini, I found 1 ounce to be overpowering. The first time I made it I had only 1/2 ounce on hand and I found the soup to be even better. I enjoy the sherry vinegar in the soup itself (added at the end) to balance the depth / acidity. I sautéed the mushrooms on a cast iron hot plate with garlic (added after the mushrooms so it doesn’t burn) and could do with or without a splash of sherry vinegar.