Mushroom and Delicate Squash Soup with Farro

Mushroom and Delicata Squash Soup with Farro

From Dr. Annie Fenn website (author of brainhealthkitchen.substack.com)  

This brothy yet hearty soup comes together quickly, offering a comforting bowl packed with brain health nutrients.

Course Dinner, Lunch, Soup  Prep Time 10 minutes  Cook Time 25 minutes  Servings MetricUS Imperial INGREDIENTS 2 tablespoons extra virgin olive oil 2 large celery stalksfinely chopped (about ¾ cup), leaves torn and reserved for garnish 2 large  shallots finely chopped (about ⅔ cup) 1 teaspoon kosher salt divided 2 large garlic clovescoarsely chopped (about 1 tablespoon) ½  teaspoon freshly ground black pepper 1 pound mixed fresh mushroomssuch as cremini, button, maitake, oyster, and shiitake, trimmed and roughly chopped (about 6 cups total) 1 medium medium delicata squashhalved lengthwise, seeded, and cut into half moons ½  cup semi-pearled farro 8 cups vegetable stock or water 2 tablespoons white miso paste 1 large lemon juiced and zested Flaky salt optional

INSTRUCTIONS

1. Heat the oil over medium heat in a large pot. Add the celery, shallot, and ½ teaspoon each salt and pepper. Cook over medium heat, stirring often, until the vegetables are soft and translucent, 8 to 10 minutes. Stir in the garlic and cook for 1 minute more.
2. Add the mushrooms and cook, stirring occasionally, until soft and starting to soften and release their liquid, 6 to 8 minutes. Stir in the squash, farro, stock, and the remaining ½ teaspoon salt. Bring to a boil, then reduce to a simmer and cook until you can easily pierce the squash with the tip of a knife and the farro is tender but chewy, 20 to 25 minutes.
3. Use a fork to stir 2 tablespoons of the warm broth with the miso paste in a small bowl to make a smooth paste. Stir the miso mixture, lemon juice and zest into the soup. Continue to cook until warmed through. 
4. Divide the soup between bowls and sprinkle with the celery leaves and flaky salt, if using, plus more fresh ground black pepper, if you like.

RECIPE NOTES

When shopping for celery, choose stalks with lots of leaves to garnish the soup.

Store in the refrigerator, tightly covered, for up to 3 days, or freeze for up to 3 months. The soup will thicken over time; thin with water or broth when reheating.