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Mushroom Spinach Farro Soup and French Lentil Brown Rice Soup Recipes

August 9, 2010 by Jeanette 2 Comments

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Mushroom Spinach Farro Soup and French Lentil Brown Rice Soup are nourishing, healthy soups, perfect for lunch or dinner.
Slow Cooker Lentil Smoked Ham Soup - made with mineral rich chicken bone broth and a smoky ham bone, this simple lentil soup is rich and flavorful

I made these two soups for a friend who was going through chemotherapy treatment. Soups are nourishing, and often good for cancer patients to eat because they easy to eat and hydrating.

In addition to these two soups, I also made my friend some smoothies that I hope will make her feel comforted and loved. Trying to come up with something healthy and tasty, I decided to make Mushroom Soup with and Spinach and Farro, and French Lentil Brown Rice Soup.

Here are the recipes for the Mushroom Soup with Spinach and Farro, and Lentil Brown Rice Soup:

Slow Cooker Lentil Smoked Ham Soup - made with mineral rich chicken bone broth and a smoky ham bone, this simple lentil soup is rich and flavorful
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Mushroom Spinach Farro Soup

Course Soup
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 -8
Calories 142 kcal
Author Jeanette

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 leek washed thoroughly and finely sliced
  • 1 carrot diced
  • 1 celery stick diced
  • 10 ounces - 1 pound assorted fresh mushrooms I used baby portobello and shitake, sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 6 cups chicken or vegetable broth for vegetarian version
  • 1/2 cup farro or barley soaked in lemon juice and water overnight
  • salt and pepper to taste
  • a large handful of fresh baby spinach

Instructions

  1. Saute leek, carrot and celery in olive oil until soft, about 5 minutes. Add mushrooms and dried herbs; cook until liquid from mushrooms is released. Add broth and farro. Simmer 30 minutes or until farro is tender. Season with salt and pepper to taste. Add spinach just before serving.
Nutrition Facts
Mushroom Spinach Farro Soup
Amount Per Serving
Calories 142 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 84mg4%
Potassium 459mg13%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 2g2%
Protein 8g16%
Vitamin A 1945IU39%
Vitamin C 3.4mg4%
Calcium 35mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Slow Cooker Lentil Smoked Ham Soup - made with mineral rich chicken bone broth and a smoky ham bone, this simple lentil soup is rich and flavorful
Print

French Lentil Brown Rice Soup

Course Soup
Keyword lentils
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 -10
Calories 207 kcal
Author Jeanette

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 leek washed thoroughly and finely sliced
  • 2 carrots diced
  • 2 celery sticks diced
  • 1 1/2 cups French Lentils rinsed and drained
  • 1/2 cup brown rice rinsed and drained
  • 1 teaspoon Herbes de Provence or substitute 1/2 teaspoon oregano, 1/2 teaspoon thyme
  • 6-8 cups vegetable broth
  • salt and pepper to taste

Instructions

  1. Saute leek, carrot and celery in olive oil until soft, about 5 minutes. Add lentils, brown rice, herbs and broth. Simmer 30-45 minutes until lentils and rice are tender. Season with salt and pepper to taste.
Nutrition Facts
French Lentil Brown Rice Soup
Amount Per Serving
Calories 207 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 720mg31%
Potassium 444mg13%
Carbohydrates 36g12%
Fiber 12g50%
Sugar 3g3%
Protein 10g20%
Vitamin A 3125IU63%
Vitamin C 3.8mg5%
Calcium 38mg4%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

If you like this Mushroom Spinach Farro Soup and French Lentil Brown Rice Soup, you might also like:

Lentil Vegetable Farro Chard Soup

 

Red Lentil Vegetable Soup

Red Lentil Vegetable Soup © Jeanette's Healthy Living

Anti-Cancer Ingredients:  Mushrooms, Farro, Barley, Leek, Carrot, Celery, Spinach

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Filed Under: Beans/Legumes, Cooking For Cancer, Pantry Recipe, soups, vegan, vegetarian, whole grain Tagged With: farro, lentil brown rice, mushroom, soup

« Easy Homemade Chicken Soup
Easy Fruit Smoothie Recipe »

Comments

  1. Angie says

    January 13, 2012 at 4:29 pm

    Jeanette, Thank you for your great recipes. We deal with food related problems in our home (allergies, leaky gut, etc.). The world of processed foods has certainly had an unwanted seat at our table. I am looking forward to trying out your healthy soups!

    Reply
    • Jeanette says

      January 14, 2012 at 6:37 pm

      Hi Angie – thanks for your comment. My son had leaky gut and became allergic to all sorts of foods last year. After 6 months on an elimination diet, I am happy to report that we have been able to reintroduce almost all foods. He is now on a gluten-free diet and limited dairy diet and feels great. I made lots of soups and smoothies during those 6 months, packed with vegetables and fruits he could eat, and he was on some supplements that our nutritionist recommended.

      Reply

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