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!

Mushroom Linguini

Mushrooms are a fantastic meat substitute and one of Jon's favorite ingredients.  Add pasta and you have a great meat-less dish--great for you and great for the budget.  This dish is basically a vegetarian ragu or stroganoff-type pasta sauce packed with the robust, earthy and comforting flavors of fall: Mushroom Linguini.  Adapted from Williams and Sonoma's Cookbook Series 'FoodMadeFast'.

Skill level:  Sophomore Year.

Your biggest expense will be the mushrooms.  I use predominantly Porto Bellos and Shitake, but for budget reasons, you may want a package of regular button mushrooms to replace Shitake.  Make this meal when you are going to be home anyhow, because this is one of those meals that gets better once it has had time to sit.  Another way to save some money is to use a combo of dried thyme, oregano, and rosemary rather than buying  a bunch of fresh rosemary.  You can skip the spices, but it'll lose flavor.

Don't limit yourself to pasta--this ragu is great for potatoes, rice, couscous, or polenta.

Below, I have included the changes needed to make this vegan as well.

Save money. Skip the meat. Keep the flavor. 

Cost: under $15 / 3-4 servings

Equipment:

Large 12"  non-stick skillet

Large saucepan for boiling pasta

Chopping Board for garlic, onions, and mushrooms

Sharp knife

Wooden spoon

Ingredients:

2 Tbls butter

3 Tbls olive oil

4 large garlic cloves, minced and chopped

1 fresh sprig rosemary (optional, but it adds flavor)

1 medium yellow onion, diced

1-2 lbs Mixed fresh mushrooms

1 (14oz) Diced Tomatoes with juice

3 Tbls tomato paste

1 cup vegetarian, chicken, or beef broth 

1/3 - 1/2 cup half-and-half or light sour cream

Salt and Pepper

Parmesan Cheese

Cooked linguini, or any pasta you like.

Instructions:

1. Wash your hands.

2. Prep all of the ingredients:  mince the garlic, dice the onions, slice the mushrooms. 

3. Make your broth if you are using bouillon cubes instead of storebought broth.  Set aside.

4. Heat olive oil and butter over Medium heat.

5. Add the garlic and rosemary sprig.  Saute until fragrant, about 1-2 min.

6. Add the onions.  Saute until soft and translucent, about 3 minutes

7. Add your mushrooms.  Cook and stir frequently until they begin releasing some of their fluid.

8. Add diced canned tomatoes and their juice.  

9. Add the tomato paste and stir until well-combined.  

10. Add broth and let it all begin reducing until liquid begins to thicken, approx 10 minutes.

11. Add your half-and-half or sour cream and incorporate well.

12. Season with salt and pepper.

13. Serve on a bed of linguini and top off with parmesan cheese.

Make it VEGAN:

1. Omit the butter, use additional Tablespoon of olive oil in its place.

2. Use vegetarian broth only.

3. Skip the half-and-half or sour cream

4. Skip the parmesan. Can use soy-alternative cheese

5. Many of the spaghetti-like pastas should be vegan-friendly.  Or use couscous or potatoes.