MUSHROOM AND FARRO SOUP
A nice, warming, veggie-filled soup that makes a great weeknight meal.
Provided by Kim
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a large pot over medium heat. Add mushrooms, onion, carrot, celery, and garlic. Cook, stirring occasionally, until vegetables have softened and moisture has evaporated, 7 to 10 minutes.
- Add farro to the pot and cook, stirring frequently, for 2 to 3 minutes. Season with garlic powder, onion powder, thyme, oregano, bay leaf, salt, and pepper. Pour in white wine and cook until wine has mostly evaporated, 3 to 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat to low, and cook until farro is softened, 20 to 25 minutes.
- Stir in frozen peas and cook until heated through, 1 to 2 minutes. Adjust salt and pepper to taste. Remove soup from heat and discard bay leaf before serving.
Nutrition Facts : Calories 243.1 calories, Carbohydrate 38.7 g, Fat 5.7 g, Fiber 2.9 g, Protein 6.7 g, SaturatedFat 0.8 g, Sodium 403.2 mg, Sugar 5.3 g
GRANDMA'S SLOW-COOKER CHICKEN NOODLE SOUP
Make great soup just like the old days! Canned broth, diced tomatoes and frozen sweet peas lend to its convenience.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h20m
Yield 4
Number Of Ingredients 9
Steps:
- Spray 10-inch skillet with cooking spray; heat over medium heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
- In 3 1/2- to 4-quart slow cooker, mix chicken and remaining ingredients except peas and noodles.
- Cover; cook on Low heat setting 6 hours 30 minutes to 7 hours.
- Stir in peas and noodles. Increase heat setting to High. Cover; cook about 30 minutes or until noodles are tender.
Nutrition Facts : Calories 330, Carbohydrate 35 g, Cholesterol 90 mg, Fiber 5 g, Protein 27 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 9 g, TransFat 0 g
SLOW-COOKER LEMONY LENTIL AND FARRO SOUP
Bring out the slow cooker for this Slow-Cooker Lemony Lentil and Farro Soup. This Slow-Cooker Lemony Lentil and Farro Soup is sure to be a hit.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 9 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Combine all ingredients except spinach, cheese and lemon juice in slow cooker sprayed with cooking spray. Cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 3 to 3-1/2 hours).
- Stir in remaining ingredients just before serving.
Nutrition Facts : Calories 140, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 8 g
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- Heat the oil in a large nonstick skillet over medium-high. Add the mushrooms and 1/4 teaspoon of the pepper; cook, stirring often, until the mushrooms are browned, 8 to 10 minutes. Add the onions and celery; cook, stirring often, until the onions and celery are slightly softened, about 4 minutes.
- Transfer the mushroom mixture to a 5- to 6-quart slow cooker. Stir in the squash, water, stock, and farro. Cover and cook on LOW until the farro and vegetables are tender, about 4 hours.
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