Hearty & Creamy Mushroom Carrot Farro Soup is a rich, satisfying, and wholesome dish, brimming with the earthy goodness of mushrooms, the subtle sweetness of carrots, and the delightful chew of tender farro. This flavorful soup is the epitome of comfort, making it the perfect meal to warm you up on a chilly evening. Serve it with a generous slice of crusty buttered bread, and you have a truly unforgettable culinary experience.
Author’s Culinary Journey
My Dad’s Beloved Soup… Now a Family Favorite, Including Mine!
For a long time, mushroom soup wasn’t a dish that typically caught my eye. While it was my dad’s absolute favorite, I often gravitated towards other soup varieties, never quite making the effort to master a mushroom-based recipe. However, the desire to create the perfect mushroom soup for him, a recipe he would truly cherish, inspired me to dive into extensive recipe testing.
After several rounds of experimenting and refining, I finally perfected this incredible Mushroom Carrot Farro Soup. To my delightful surprise, it captivated my palate just as much as it did his! The result is a wonderfully balanced soup where the mushrooms contribute a profound, earthy depth, the carrots introduce a natural, gentle sweetness, and the farro adds a satisfying, hearty texture that makes it incredibly filling. It’s no longer just my dad’s go-to; it has quickly become one of my favorite soups to prepare, share, and, of course, enjoy myself.
This recipe truly showcases how simple, wholesome ingredients can come together to create something extraordinary. It’s a testament to the power of comfort food and the joy of discovering new culinary passions. This creamy mushroom and carrot soup, enriched with farro, offers a unique blend of flavors and textures that will undoubtedly earn a permanent spot in your recipe collection.
Quick Tip: Understanding Farro
Farro is an ancient whole grain, celebrated for its robust, nutty flavor and distinct chewy texture, often compared to brown rice but with a more prominent bite. For this creamy mushroom carrot soup recipe, we highly recommend using *pearled farro*. Pearled farro has had most of its bran removed, allowing it to cook much faster and absorb less liquid, which is ideal for achieving the perfect consistency in your soup. Whole farro, while nutritious, requires a longer cooking time and tends to soak up too much broth, which would alter the desired texture of this hearty soup. Look for pearled farro in the grain aisle of your grocery store for the best results.
Why You’ll Love This Creamy Mushroom Carrot Soup
This isn’t just another soup recipe; it’s a bowl of pure comfort and wholesome goodness designed to delight your senses. Here’s why this creamy mushroom and carrot soup with farro will become a cherished part of your culinary repertoire:
- Unforgettable Flavor: The combination of earthy mushrooms, naturally sweet carrots, aromatic herbs, and a touch of red wine vinegar creates a deep, complex, and incredibly savory flavor profile that will leave you craving more.
- Incredibly Hearty: Thanks to the inclusion of tender, chewy farro, this soup is wonderfully filling and satisfying enough to be a complete meal on its own. It’s the perfect antidote to hunger on a cold day.
- Creamy & Luxurious Texture: A classic butter and flour roux forms the velvety base, creating a rich, smooth consistency that perfectly coats every spoonful of vegetables and grain.
- Nutrient-Packed: Loaded with fresh vegetables like mushrooms, carrots, onions, and celery, along with the whole-grain goodness of farro, this soup is brimming with vitamins, minerals, and fiber.
- Customizable: Whether you prefer it vegetarian, with chicken, lighter, or with different grains, this recipe is highly adaptable to your dietary preferences and pantry staples.
- Perfect for Any Occasion: While it makes a fantastic weeknight dinner, its comforting nature also makes it an ideal dish for holiday gatherings, cozy weekends, or meal prep.
Essential Ingredients for Your Mushroom Carrot Soup
Crafting the perfect hearty mushroom soup begins with selecting quality ingredients. Here’s a closer look at what you’ll need and some helpful tips for each:
| Ingredient | Swaps & Tips for the Best Flavor and Texture |
|---|---|
| Mushrooms | For a rich, savory depth, we recommend cremini (also known as baby bella) mushrooms. You can also use white button mushrooms for a milder flavor, or explore a mix of wild mushrooms like shiitake or oyster for added complexity. Ensure they are wiped clean, not rinsed, to prevent waterlogging. |
| Carrots | Fresh, vibrant carrots bring a natural sweetness and beautiful color to the soup. Slice them thinly (about 1/2-inch thick) to ensure they cook evenly and become tender in the broth. In a pinch, pre-peeled baby carrots can be used, but fresh whole carrots often have a better flavor and texture. |
| Farro | As highlighted in our tip, pearled farro is crucial here. It cooks faster and retains a pleasant chewy bite without becoming mushy or soaking up too much liquid. If farro isn’t available, pearled barley or even wild rice can be suitable alternatives, though you might need to adjust cooking times and liquid amounts. |
| Milk | Whole milk is recommended for achieving that signature thick, creamy, and luxurious texture. If you prefer a slightly lighter soup, 2% milk can be used, but expect a thinner consistency. For a dairy-free or vegan option, unsweetened oat milk provides excellent creaminess without altering the flavor significantly. |
| Broth | Use a high-quality vegetable broth for a vegetarian soup, or a robust chicken broth or stock (like Swanson®) for a non-vegetarian version. The broth forms the foundation of the soup’s flavor. |
| Aromatics | Finely diced yellow onion, celery, and minced garlic are the flavor trifecta that builds the aromatic base of this hearty soup. Sautéing them until fragrant is key to unlocking their full potential. |
| Herbs & Spices | Dried thyme, Italian seasoning, and dried sage simmer with the broth, infusing the soup with classic comfort flavors. A bay leaf adds another layer of subtle aromatic complexity. Always finish with fresh herbs like parsley or thyme for a bright, vibrant garnish. |
| Red Wine Vinegar | A secret weapon! A splash of red wine vinegar added at the very end brightens the entire soup, cutting through the richness and enhancing all the savory flavors. Don’t skip this optional but highly recommended step. |
How To Make The Best Creamy Mushroom Carrot Farro Soup
Creating this rich and hearty creamy mushroom carrot farro soup is simpler than you might think. Follow these step-by-step instructions for a perfect bowl every time:
- Prepare Your Ingredients: Begin by thoroughly rinsing your pearled farro under cool running water in a sieve or strainer. Shake off any excess water and let it air dry while you prep the other ingredients. Finely dice the yellow onion, peel and cut carrots into uniform 1/2-inch pieces, slice celery into 1/2-inch pieces, and slice your baby bella mushrooms about 1/4-inch thick. Mince your garlic for easy incorporation. This mise en place ensures a smooth cooking process.
- Sauté the Vegetables to Perfection: In a large, heavy-bottomed pot or Dutch oven, combine olive oil and 2 tablespoons of unsalted butter over medium-high heat. Once the butter has melted and is slightly shimmering, add the diced onion, carrots, celery, sliced mushrooms, and minced garlic. Season generously with salt and pepper to taste (start with about 1 ¾ teaspoons of salt and 1 teaspoon of black pepper, adjusting later). Cook, stirring frequently, for 6–8 minutes, or until the vegetables have softened considerably and the onion just begins to turn golden brown, releasing their sweet aromas.
- Infuse with Herbs & Farro: Add the Italian seasoning, dried thyme, and dried sage to the sautéed vegetables. Stir well and then add the rinsed and dried farro. Sauté, stirring constantly, for just 1 minute. This step lightly toasts the farro, enhancing its nutty flavor and ensuring it cooks perfectly in the broth.
- Simmer for Deep Flavor: Pour in the entire container of vegetable or chicken broth/stock and add the bay leaf to the pot. Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat to a gentle simmer (you should see slight bubbling, not a rapid boil). Let the soup simmer, uncovered, for 30–35 minutes, or until the farro is cooked through, having a delightful chewiness without any hard center, and the vegetables are perfectly tender.
- Craft the Creamy Base (Roux): While the soup is simmering, prepare your roux. In a separate medium saucepan, melt the remaining 6 tablespoons of unsalted butter over medium heat. Once melted, sprinkle in the all-purpose flour. Cook, whisking constantly and vigorously, for 1 minute to cook out the raw flour taste. Slowly pour in the whole milk (or 2% milk/oat milk) while continuing to whisk vigorously until the mixture is completely smooth and free of lumps. Continue cooking and stirring constantly until the mixture thickens to a consistency similar to a gravy. Remove from heat immediately.
- Combine & Finish: Once the farro in the main pot is tender and the soup base is rich, carefully pour the prepared creamy milk mixture (roux) into the simmering soup. Stir well to combine thoroughly. Taste the soup and adjust the seasonings as needed, adding more salt, pepper, or herbs to your preference. If you love a super thick and creamy soup, this will be perfect. If you prefer a thinner consistency, simply add a splash more milk or broth until it reaches your desired thickness. Just before serving, stir in the optional 1 tablespoon of red wine vinegar – this brightens the flavors beautifully! Serve hot in bowls, topped with freshly grated Parmesan cheese and a sprinkle of fresh herbs like parsley or thyme, and enjoy with plenty of hearty buttered bread for dipping.
How To Perfect Your Soup’s Consistency: Thicken or Thin
Achieving the ideal consistency for your creamy mushroom carrot soup is key to a delightful experience. Here’s how to manage it:
- Velvety Base with a Roux: The foundation of this soup’s creamy texture is a classic roux, made from butter and flour. This cooked mixture acts as a thickening agent, creating a smooth and luscious body for the soup.
- Farro’s Natural Thickening Power: As the pearled farro cooks, it releases some of its starches into the broth, which naturally helps to thicken the soup. The longer it simmers, the more it contributes to a robust consistency.
- For Extra Creaminess: If you desire an even richer, more indulgent soup, consider stirring in a splash of heavy cream or half-and-half at the very end of the cooking process. Using whole milk from the start also contributes significantly to a thicker, creamier soup.
- To Achieve a Thinner Consistency: Should your soup be thicker than preferred, simply add more vegetable or chicken broth, or a bit more milk, a splash at a time, until you reach your desired consistency. Reheat gently while stirring.
Storage and Reheating Tips for Mushroom Carrot Soup
Proper storage is essential to enjoy your delicious mushroom carrot farro soup for days to come. Here are our recommendations:
- Refrigerator Storage: Leftover mushroom carrot soup can be stored in an airtight container in the refrigerator for 3–5 days. It’s important to note that the farro will continue to absorb liquid as it sits, making the soup considerably thicker over time.
- Reheating: When reheating, gently warm the soup on the stovetop over low heat, stirring frequently to prevent sticking. You will likely need to add an extra splash of broth or milk to achieve your desired consistency as the soup will have thickened. Avoid boiling vigorously, as this can sometimes cause dairy-based soups to separate.
- Freezer Recommendation: Freezing this soup is generally *not recommended*. The dairy components can become grainy or separate upon thawing, and the farro may turn mushy. If you anticipate having a small quantity, it’s best to make half a batch or plan to enjoy all leftovers within a few days.
What To Serve With Your Hearty Mushroom Carrot Soup: Complementary Pairings
Appetizers
Life-Changing No-Knead Dinner Rolls
These soft, airy rolls are the ideal companion for dipping into the rich broth of your mushroom soup. Their tender texture and slight sweetness beautifully complement the savory notes.
Green Salads
Simple Garden Salad
A crisp, fresh garden salad provides a wonderful contrast to the creamy richness of the soup. Its bright, refreshing flavors and crunchy textures cleanse the palate between spoonfuls.
Side Dishes
Delicious Roasted Broccoli Recipe
Tender-crisp roasted broccoli, perhaps with a sprinkle of Parmesan, adds a savory and slightly charred note that pairs beautifully with the earthy tones of the mushroom soup. It’s a healthy and satisfying addition.
Salads
Vibrant Winter Fruit Salad
For a lighter, refreshing contrast, a winter fruit salad with seasonal fruits offers a sweet and tangy counterpoint to the savory soup, creating a well-rounded meal experience.
Print Recipe
Creamy Mushroom Carrot Soup
Chelsea Lords
35 minutes
45 minutes
1 hour 20 minutes
6 servings
Equipment
- Large pot
- Medium pot
Ingredients
- 1 cup pearled farro (see Note 1)
- 2 tablespoons olive oil
- 8 tablespoons unsalted butter, divided
- 2 cups finely diced yellow onion (about 2 medium onions)
- 2 cups diced carrots (peeled, 1/2-inch pieces; about 4 to 5 carrots)
- 2 cups diced celery (1/2-inch pieces; about 4 to 5 stalks)
- 1 (8-ounce) package baby bella mushrooms, sliced 1/4-inch thick
- 1 heaping tablespoon minced garlic
- Salt and pepper, to taste
- 1 (32-ounce) container vegetable broth or chicken broth/stock (4 cups; see Note 2)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried sage
- 1 bay leaf
- 1/2 cup all-purpose flour
- 1-1/2 cups whole milk or 2% milk
- Optional additions (see Note 3)
Instructions
- Thoroughly rinse pearled farro in a sieve or strainer under cool water. Shake off excess water and let stand in the strainer to dry until ready to use. Very finely dice onion, peel and cut carrots to 1/2-inch pieces, cut celery to 1/2-inch pieces, slice mushrooms 1/4-inch thick. Mince garlic.
- Add 2 tablespoons olive oil and 2 tablespoons butter to a large pot over medium-high heat. Once butter is melted, add onion, carrot, celery, mushrooms and garlic. Season generously to taste preference (we recommend starting with 1-3/4 tsp salt and 1 tsp pepper). Cook, stirring frequently, until veggies are softened and onion is beginning to turn golden, about 6–8 minutes.
- Add Italian seasoning, dried thyme, dried sage, and the rinsed farro. Sauté, stirring constantly, for 1 minute to lightly toast the farro and awaken the herb flavors.
- Add in the bay leaf and all the broth/stock. Increase heat to high and bring the soup to a boil. Once boiling, reduce heat to a gentle simmer. (The soup should be slightly bubbling, but not rapidly boiling.) Simmer, uncovered, for 30–35 minutes or until farro is cooked through and tender with a lovely chewiness, and veggies are soft. (Farro shouldn’t have a hard center.)
- Meanwhile, melt the remaining 6 tablespoons butter in a medium saucepan over medium heat. Stir in the all-purpose flour and cook, whisking constantly, for 1 minute to cook out any raw flour taste. Slowly pour in the milk while whisking vigorously until the mixture is completely smooth. Continue to cook, stirring constantly, until the mixture thickens significantly. Remove from heat.
- Once the farro in the main pot is tender, pour the creamy milk mixture (roux) into the soup and stir thoroughly to combine. Taste the soup, adjusting seasonings (salt, pepper) to your preference. If you like your soup super thick and creamy, it’s ready. For a thinner consistency, add a splash more milk or broth until desired. Stir in 1 tablespoon red wine vinegar, if using, just before serving. Serve hot in bowls, topped with freshly grated Parmesan and fresh herbs (like parsley or thyme) if desired. Enjoy this hearty mushroom soup with crusty buttered bread for the ultimate comfort meal!
Recipe Notes
Note 2: The choice of broth impacts the final flavor. For a rich, non-vegetarian soup, a good quality chicken stock or broth is excellent (Swanson® chicken stock is a favorite). For a vegetarian soup, stick to a flavorful vegetable stock or broth.
Note 3: Enhance your soup with optional additions such as 1 tablespoon red wine vinegar (highly recommended for brightening flavors), freshly grated Parmesan cheese for serving, a side of hearty bread for dunking, and a sprinkle of fresh herbs (like thyme or parsley) as a garnish.
Storage Tips: This soup is best enjoyed within 3 days. Farro will continue to soak up surrounding liquid as it’s stored, making the soup thicker. We recommend reheating on the stovetop over low heat, stirring frequently. Add a splash more milk or broth as needed to thin to your preferred consistency. Avoid boiling rapidly, which can cause dairy to separate. Freezing is not recommended as dairy and farro don’t hold up well.
Nutrition Information
Serving: 1 serving
- Calories: 428 kcal
- Carbohydrates: 49g
- Protein: 10g
- Fat: 23g
- Saturated Fat: 12g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 8g
- Trans Fat: 1g
- Cholesterol: 50mg
- Sodium: 650mg
- Potassium: 700mg
- Fiber: 8g
- Sugar: 9g
- Vitamin A: 7856IU
- Vitamin C: 8mg
- Calcium: 144mg
- Iron: 2mg
Nutrition information is automatically calculated and should only be used as an approximation. Actual values may vary based on specific ingredients and preparation methods.
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Creative Variations & Adaptations for Your Soup
This creamy mushroom carrot farro soup is wonderfully versatile! Feel free to experiment with these variations to suit your taste or dietary needs:
- Barley Swap for Farro: If farro isn’t available or you prefer barley, you can replace the farro with pearled barley. Keep in mind that barley tends to absorb more liquid than pearled farro, so you might need to add an extra 1/2 to 1 cup of broth to maintain the desired soup consistency. Adjust cooking time as needed until barley is tender.
- Hearty Chicken Mushroom Carrot Soup: For a non-vegetarian option that’s even more robust, stir in 1 to 2 cups of shredded rotisserie chicken or leftover cooked chicken during the final few minutes of simmering, just before adding the creamy milk mixture. This adds an extra layer of protein and flavor.
- Lighter Version: To reduce the richness, use olive oil instead of butter for sautéing the vegetables and for the roux. Opt for 2% milk (or even skim milk for a very light option) instead of whole milk in the creamy base. While it will be less indulgent, it will still deliver fantastic flavor.
- Time-Saving Shortcut Soup: Pressed for time? Streamline your prep by using pre-chopped mirepoix (a mix of diced onions, carrots, and celery), pre-sliced mushrooms, and jarred minced garlic. These shortcuts can cut your prep time in half, allowing you to enjoy this comforting soup even on busy weeknights.
- Spice It Up: For a touch of heat, add a pinch of red pepper flakes along with the other dried herbs. Start with a small amount and increase to your preference.
- Add More Greens: Boost the nutrient content by stirring in a few handfuls of fresh spinach or chopped kale during the last 5-10 minutes of cooking. They will wilt beautifully into the soup.
Frequently Asked Questions About This Hearty Soup
Here are answers to some common questions you might have about making and enjoying this creamy mushroom carrot farro soup:
- Can I make this soup vegan?
Absolutely! To make this soup vegan, ensure you use vegetable broth instead of chicken broth. For the creamy base, swap the unsalted butter for a good quality vegan butter alternative, and use unsweetened oat milk or cashew milk in place of dairy milk. These substitutions will maintain the rich flavor and creamy texture.
- Do I need to clean mushrooms before slicing?
Yes, cleaning mushrooms is important. However, it’s best to wipe them clean with a damp cloth or a mushroom brush rather than rinsing them under water. Mushrooms are like sponges and will absorb water, which can dilute their flavor and prevent them from browning properly when sautéed.
- What if my farro isn’t cooking through?
If your farro remains hard after the recommended simmering time, it could be due to a few factors. Ensure you’re using *pearled* farro, as whole farro takes much longer to cook. Also, check that your soup is maintaining a consistent simmer. If needed, add a little more broth and continue simmering until the farro reaches a tender-chewy consistency.
- Can I use a different grain instead of farro?
Yes, you can! Pearled barley is an excellent substitute, offering a similar chewy texture, though it may absorb more liquid. You could also try brown rice, but note that it will alter the texture and require adjustments to the cooking time and liquid. Always cook your chosen grain until tender.
- Is this soup suitable for meal prepping?
This soup is great for meal prepping for a few days! As mentioned in our storage tips, the farro will thicken the soup over time. Simply add a splash of milk or broth when reheating to restore its original consistency. It’s not ideal for freezing due to the dairy and farro texture changes.
We hope this comprehensive guide inspires you to create a heartwarming and delicious bowl of Creamy Mushroom Carrot Farro Soup. Enjoy every savory spoonful!