Name: Porcini Soup with Farro and Mussels
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: ½ bunch flat leaf parsley; 1.5kg fresh mussels, scrubbed and beards removed; 15g unsalted butter; 2 garlic cloves, peeled and chopped; 100ml white wine, preferably Trebbiano; 2 small onions, finely chopped; 2 celery stalks, finely chopped; 4 teaspoons double concentrated tomato purée; 2 sprigs rosemary, finely chopped; 2 litres boiling water; 6 tablespoons extra virgin olive oil; 6 small fresh porcini mushrooms; 250g farro

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Recipes from Brixton Village

By Miss South

Published 2014

About

This is a beautiful autumn soup for when the nights start to get chilly. Farro is the grain of a specific species of wheat, but the name is sometimes used interchangeably for barley or spelt as well. Particularly popular in Italy, it is shaped like rice and has a nutty flavour. You should be able to find it in Italian delis, but if you can’t get it you could use pearl barley instead.

Likewise, if you can’t get the porcini mushrooms, use half chestnut mushrooms and half fresh shiitak