Bluebird Grain Farms

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Hungarian_Soup_with_borderIngredients:
2 Tbs. butter
2 Cups yellow onions, diced
1/2 Cup Bluebird split farro
2 lbs. mushrooms, sliced
1 tsp. sea salt
3 tsp. dried dill
1 Tbs. paprika
2 tsp. fresh lemon juice
2 Cups water
1 Cup dry white wine
1 Cup milk or cream
black pepper to taste
1/2 Cup sour cream
fresh parsley, minced

Method:

In Dutch oven melt the butter. Add onions, saute over medium heat until translucent, about 5 minutes. Add mushroom, salt, dill, and paprika. Saute until mushrooms release their moisture ( about 5-8 minutes). Add split farro. Stir well and cover. Let cook for about 10 minutes, stirring occasionally.

Stir in lemon juice, water, and white wine. Cover and cook about 20-25 minutes, stirring often.

Stir in milk; add black pepper to taste and more salt if needed. Whisk in the sour cream. Do not boil or cook on high heat. Gently keep warm until ready to serve. Top with freshly minced parsley.

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