- Serves: 6
- Cook Time: 45 minutes
- Prep Time: 6 minutes plus 1 hr soaking
- Effort: easy
- 45 g wild mushrooms
- 50 g butter
- 1 large onion, finely chopped
- 1 sticks celery, finely chopped
- 450 g mixed fresh mushrooms, peeled and sliced
- 120 g farro, (see Cooks note below)
- 1.5 litres chicken or vegetable stock
- 1 large potato, peeled and cut into dice
- fresh bouquet garni
- 1 small handfuls freshsprig dill, coarsely chopped
- 1/2 lemon, juice only
- soured cream, to serve
Tips and Suggestions
Farro is an ancient type of wheat that was one of the first grain crops to be domesticated, thousands of years ago.
Nutritious and with a low GI, it is available in health food stores and in some supermarkets, but if you cant find it, pearl barley or spelt can be substituted.
1. Soak the dried mushrooms in enough boiling water to cover them for about 1 hour. Drain, reserving the soaking liquid, and chop coarsely.
2. Melt the butter in a large heavy-based saucepan, add the onion, celery and fresh mushrooms and fry gently for about 15 minutes. Add the farro, the dried mushrooms, plus their soaking liquid, and the stock. Season with salt and pepper to taste, cover, reduce the heat and simmer for 20 minutes.
3. Add the potato and bouquet garni and simmer until the farro is cooked and the vegetables are tender about another 20 minutes. Stir in the dill and lemon juice, then check the seasoning and adjust if necessary.
4. Serve hot, with spoonfuls of soured cream on top.
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