Hearty Mushroom, Farro & Ginger Soup {Vegan}

Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins

There are no "if"s, "and"s or "but"s about it - you have to make this hearty vegan Mushroom, Farro and Ginger Soup. The flavors are not to be missed! 247 calories and 4 Weight Watchers Freestyle SP

Serves 4


  • 1/2 oz. dried porcini mushrooms
  • 3/4 cup boiling water
  • 2 tsp olive oil, divided
  • 1/2 medium onion, chopped
  • 3 carrots, cut into half-circles
  • 2 tbsp minced fresh ginger
  • 3 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1/2 tsp ground pepper
  • 1/4 tsp salt
  • 1 lb. crimini (baby Bella) mushrooms, thinly sliced
  • 2/3 cup Bob's Red Mill farro
  • 5 cups vegetable broth*
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/4 cup minced flat-leaf parsley


  1. Place the porcini mushrooms in a medium bowl and pour the boiling water over top. Soak for 20 minutes. Remove the mushrooms and chops. Strain the liquid through a sieve set over a bowl. Reserve the liquid.
  2. Lightly coat a large saucepan with cooking spray. Heat 1 teaspoon of olive oil.
  3. Add the onion, carrots and ginger. Cook, stirring occasionally, until just tender, about 3 minutes.
  4. Stir in the garlic, red pepper flakes and salt and cook for 1 minute.
  5. Add the remaining 1 teaspoon of olive oil to the saucepan. Add the crimini mushrooms and cook until the mushrooms are tender, 4 to 5 minutes. Stir in the porcini mushrooms.
  6. Stir in the farro and cook for 2 minutes. Add the reserved porcini mushroom liquid and vegetable broth, bring to a boil and simmer until the farro is tender, about 45 minutes.
  7. Add the soy sauce, rice vinegar and parsley. Serve.


Recipe Notes

Weight Watchers Points: 4 (Freestyle SmartPoints), 6 (Points+)
*If you're watching your sodium intake, opt for low sodium broth.
When reheating the leftovers, add extra vegetable broth.
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