Close
Photo: Photographer: Jen Causey, Prop Stylist: Claire Spollen, Food Stylist: Ali Ramee
Active Time:45 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:45 minsTotal Time:45 minsServings:4
Active Time:45 mins
Active Time:
45 mins
Total Time:45 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3center-cut bacon slices, cut into 1/2-in. slices1 ½cupschopped sweet onion1tablespoonextra-virgin olive oil1(8 ounce) packagesliced cremini mushrooms1tablespoonminced garlic½teaspoonsalt½teaspoonground pepper5cupslower-sodium chicken broth½cuppearled farro1bay leaf2cupsshredded Brussels sprouts¼cupheavy cream1tablespoonsherry vinegar2teaspoonsfresh thyme leaves
Cook Mode(Keep screen awake)
Ingredients
3center-cut bacon slices, cut into 1/2-in. slices
1 ½cupschopped sweet onion
1tablespoonextra-virgin olive oil
1(8 ounce) packagesliced cremini mushrooms
1tablespoonminced garlic
½teaspoonsalt
½teaspoonground pepper
5cupslower-sodium chicken broth
½cuppearled farro
1bay leaf
2cupsshredded Brussels sprouts
¼cupheavy cream
1tablespoonsherry vinegar
2teaspoonsfresh thyme leaves
DirectionsCook bacon in a large Dutch oven or large pot over medium heat until crisp, 5 to 6 minutes. Transfer to a paper-towel-lined plate, reserving the drippings in the pot. Crumble bacon and set aside.Increase heat to medium-high and add onion to the pot. Reduce heat to medium and cook, stirring often, until the onion is softened and slightly golden brown, about 7 minutes. Add oil and mushrooms; cook, stirring occasionally, until the onion is golden brown and the mushrooms are softened, about 4 minutes. Add garlic, salt and pepper; cook, stirring often, until the garlic is fragrant, about 1 minute. Add broth, farro and bay leaf; bring to a boil over medium-high heat. Cover, reduce heat to medium and simmer, stirring occasionally, until the farro is tender, about 20 minutes. Add Brussels sprouts; cook, stirring occasionally, until the Brussels sprouts are tender, about 2 minutes. Stir in cream and vinegar. Remove and discard the bay leaf.Divide the soup among 4 bowls; sprinkle evenly with the crumbled bacon and thyme leaves. Serve immediately.To make aheadCover and refrigerate for up to 1 day. Garnish with bacon and thyme just before serving.Originally appeared: EatingWell.com, January 2023
Directions
Cook bacon in a large Dutch oven or large pot over medium heat until crisp, 5 to 6 minutes. Transfer to a paper-towel-lined plate, reserving the drippings in the pot. Crumble bacon and set aside.Increase heat to medium-high and add onion to the pot. Reduce heat to medium and cook, stirring often, until the onion is softened and slightly golden brown, about 7 minutes. Add oil and mushrooms; cook, stirring occasionally, until the onion is golden brown and the mushrooms are softened, about 4 minutes. Add garlic, salt and pepper; cook, stirring often, until the garlic is fragrant, about 1 minute. Add broth, farro and bay leaf; bring to a boil over medium-high heat. Cover, reduce heat to medium and simmer, stirring occasionally, until the farro is tender, about 20 minutes. Add Brussels sprouts; cook, stirring occasionally, until the Brussels sprouts are tender, about 2 minutes. Stir in cream and vinegar. Remove and discard the bay leaf.Divide the soup among 4 bowls; sprinkle evenly with the crumbled bacon and thyme leaves. Serve immediately.To make aheadCover and refrigerate for up to 1 day. Garnish with bacon and thyme just before serving.
Cook bacon in a large Dutch oven or large pot over medium heat until crisp, 5 to 6 minutes. Transfer to a paper-towel-lined plate, reserving the drippings in the pot. Crumble bacon and set aside.
Increase heat to medium-high and add onion to the pot. Reduce heat to medium and cook, stirring often, until the onion is softened and slightly golden brown, about 7 minutes. Add oil and mushrooms; cook, stirring occasionally, until the onion is golden brown and the mushrooms are softened, about 4 minutes. Add garlic, salt and pepper; cook, stirring often, until the garlic is fragrant, about 1 minute. Add broth, farro and bay leaf; bring to a boil over medium-high heat. Cover, reduce heat to medium and simmer, stirring occasionally, until the farro is tender, about 20 minutes. Add Brussels sprouts; cook, stirring occasionally, until the Brussels sprouts are tender, about 2 minutes. Stir in cream and vinegar. Remove and discard the bay leaf.
Divide the soup among 4 bowls; sprinkle evenly with the crumbled bacon and thyme leaves. Serve immediately.
To make ahead
Cover and refrigerate for up to 1 day. Garnish with bacon and thyme just before serving.
Originally appeared: EatingWell.com, January 2023
Rate ItPrint
Nutrition Facts(per serving)263Calories11gFat30gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
