Sunday, January 12, 2014

Farro Leek and Mushroom Stew

Soups are really easy to make and there is usually enough to go around for having a group of friends over to share the meal--and, there is always enough for leftovers.  However, since Jon has headed off to college I am pretty much the lone soup survivor when it comes to eating soup. 

So, I better like what I make and it better be worth the effort because that's just it--the problem with soup is the prep time, not the complexity or skill, but the chopping, dicing, simmering, and all that--skills you have but which 'take time.'  


So, if you are up for making this delicious winter soup plan to do so over the weekend, and get the folks together. Have them bring salad and bread--dinner served!  This is a great vegetarian option for your "meatless-save-the-budget" meal night, just sayin'.

(Adapted from Better Homes & Gardens 'Holiday Recipes' magazine)

Equipment:
Large non-stick skillet
Large Dutch oven or 5 quart saucepan with lid
Wooden spoons, for stirring
Can-opener

Ingredients:
32 oz of vegetable broth (or make your own from bouillon)
3 cups of water
1/2 cup pearled farro



8 oz portobello mushrooms (or crimini / button) cleaned and sliced
1 1/2 cups carrots, peeled and coarsely chopped
2/3 cups leeks, chopped and soaked in ice cold water
2 cloves garlic, minced
2 Tbls olive oil

4 cups kale or collards, coarsely chopped
1 (15 oz) black-eyed peas, drained 
1 (28 oz) diced tomatoes, partially drained
1 tsp thyme, marjoram, basil, or oregano
Salt & pepper to taste


Red pepper flakes
Parmesan or pecorino cheese shaved

Instructions:
1. Wash your hands.
2. Chop your leek, soak in cold water x 5-10 minutes (CRITICAL), and drain.  Set aside.


3. Prep the mushrooms, carrots, and kale.



4. In a large skillet, heat the oil and saute the mushrooms, carrots, garlic and leeks, approx 5 minutes.


5. Bring the broth and water to a boil.  Add farro, cover and simmer x 15 minutes.



6. Add the tomatoes and black-eyed peas.


7. Add the sautéed veggies and chopped kale.



8. Add the thyme, salt and pepper.
9. Stir and bring everything to a boil.  Then cover and simmer for 15 minutes.



10. Get your bread or cheese toast ready.


11. Ladle into your bowls, sprinkle with cheese and add red pepper flakes if your into that kind thing!