This wonderful soup is made with the ancient grain, Farro. I was able to find it at Whole Foods Market. If you’re unable to locate it, substitute Barley. This receipe also calls for Porcini Mushrooms. If you can’t find them, use your favorite mild mushrooms like cremini mushrooms.

Serves 4. Serve with crusty bread to drink up the broth.

Ingredients:

• 3/4 cup farro
• 4 small porcini mushrooms
• 5 tablespoons extra-virgin olive oil
• 1 celery stalk, finely chopped
• 2 tablespoons finely chopped onions
• 1 garlic clove, peeled
• 2 ounces dry white wine
• 4 cups of water
• 2 teaspoons tomato paste
• 1/2 teaspoon finely chopped fresh rosemary
• 3/4 pound mussels, scrubbed and breads removed
• 1 tablespoon butter
• Salt and pepper
• Parsley for garnish

Bring a large pot of salted water to boil.

Continue reading Farro Soup with Porcini and Mussels: Zuppetta de Farro con Funghi Porcini con Funghi at Our Italian Table.