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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

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.