Healing. Delicious. Soul-soothing. It’s all I ask of a homemade soup and this one checks all the boxes. Twice.
INGREDIENTS: (local + organic if possible)
- 1 oz. dried shiitake mushrooms
- 1 TBSP olive oil
- 2 cups thinly sliced leeks, including light green parts, well rinsed
- 2 cloves garlic, chopped
- 1/2 tsp. dried thyme leaves
- 1/2 C dry white wine, vermouth or vegetable broth
- 6 cups vegetable broth
- 3 large carrots, chopped
- 1/2 C farro* (or pearl barley)
- 1/2 C hot water
- 3-4 TBSP white miso** (red is fine too, but has more robust flavor)
- salt to taste
- 3 TBSP minced parsley, for garnish
Carefully de-stem dried mushrooms with a small paring knife or fingers (they’re tough little fungi, so I go with a sharp knife). Coarsely chop mushrooms; rinse, drain and set aside.
In a large, heavy soup pot, heat oil over high heat. Sauté leeks and garlic in olive oil for 1 minute, stirring often so garlic doesn’t burn. Add thyme and white wine and cook until reduced by half. Add vegetable broth, shiitakes, carrots, and farro and bring to boil. Reduce to simmer, cover and cook until farro is tender, about 30 minutes. Remove from heat.
In a small bowl, mix 3 TBSP miso paste with 1/2 cup hot water (paste is sticky, so use a fork or whisk to incorporate it). Mix into hot soup and stir until well incorporated. Add more miso to taste (mixed with a little hot soup broth). Add salt to taste and garnish with chopped parsley.
Salud, amigas!
*NOTE: Original recipe called for pearled barley, but it’s an elusive ingredient. As such, I’ve only made the soup with farro and I find it delicious.
**NOTE: As a totally-good-for-you fermented ingredient, you’ll want to add miso at the end of the cooking so you receive all the good stuff. I’m no miso expert (just a lover), but I’ve been told that aggressively heating it takes away from the flavor and health benefits.
Recipe adapted from: From Our House to Yours: Comfort food to give and share (a must have for anyone!)
...and she can cook! 