Rachael Ray: Bob Harper
Rachael also used the rind from some Parmigiano-Reggiano Cheese to help flavor the soup. She swears by this technique, and it sounds to me like a great reason to get a little rind when you are buying a hunk of cheese.
Rachael Ray: Cooking with Kale
Rachael explained how to prepare Kale when you bring it home. Soak it in the sink. Dry it carefully. Then curl your fingers around it and rip off the stems. The stems can be used for stock or au gratin. But for this soup, all you need is the chopped, ribbony pieces.
Kale will hold up better for slow cooking than spinach. Nutmeg goes well with dark greens as well as dairy recipes. To serve this recipe for multiple meals, make your farro on the side. At brunch, you can serve the soup with a poached egg.
Rachael Ray: Mushroom-Farro Soup with Kale Recipe Ingredients
- 1 quart Vegetable Stock (or use Beef Stock)
- 2 chopped Carrots
- 1 chopped Onion
- 4 cloves chopped Garlic
- 2 tbsp chopped Rosemary
- 1 cup Farro
- 1 bunch stemmed, chopped Tuscan Kale
- 1 handful dried Porcini Mushrooms
- 3/4 lb sliced Cremini Mushrooms
- 2 ribs chopped Celery
- 2 trimmed, chopped Leeks
- 1 fine chopped Chili Pepper
- 2 tbsp chopped Sage
- 3 cups Water
- 1 chunk Parmigiano-Reggiano Cheese rind
- 1/4 tsp grated Nutmeg
- 4 tbsp Olive Oil
- Salt & Pepper
Rachael Ray: Mushroom-Farro Soup with Kale Recipe Directions
- Simmer the stock with dried mushrooms over gentle heat in a saucepot.
- Heat olive oil in a Dutch oven. Brown the fresh mushrooms in the oil.
- Add carrots, onion, garlic, sage, celery, leeks, chili peppers, rosemary, salt and pepper. Partially cover and cook about 10 minutes.
- Next, add stock with reconstituted mushrooms, but don’t pour in the last gritty bits of stock. Add water and bring to a boil.
- Place the farro and cheese rind in the pot. Wilt the kale.
- Add nutmeg. Reduce heat and simmer until the farro is tender, or about 25 minutes.
- Adjust seasonings and serve with your choice of toppings.