Mushroom Carrot Soup is rich and hearty, packed with mushrooms, veggies, and tender farro. Enjoy it with crusty buttered bread for the reliable comfort meal!
author’s note
My Dad’s Favorite Soup… and Now It’s Mine Too!
I’ll be honest, mushroom soup was never really on my radar. It was my dad’s absolute favorite soup, but I never went out of my way to make it since I always leaned toward other flavors. Still, I wanted to reliable a mushroom soup just for him. After a few rounds of testing, I landed on this Mushroom Carrot Soup, and it surprised me. I ended up loving it just as much as he does.
The mushrooms give it such rich, earthy flavor, the carrots add a natural sweetness, and the farro makes it hearty and filling. Now it’s not just my dad’s go-to, but one of a reliable soups to make (and eat!) too.
Quick Tip
Farro is a whole grain like brown rice but with a chewy texture and a nuttier taste. Use pearled farro, which cooks faster and absorbs less liquid than whole farro.
Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Mushrooms | Use cremini, baby bella, or even a mix. |
| Carrots | Slice them thin so they cook evenly. Baby carrots work in a pinch. |
| Farro | Pearled farro is best here since it cooks faster and keeps a chewy bite. Can swap with barley or wild rice. |
| Milk | Whole milk makes the soup creamy. You can use 2% but it’ll be thinner. For dairy-free, try unsweetened oat milk. |
| Herbs | Dried thyme and parsley simmer with the broth, but always finish with fresh herbs. |
How To Make Mushroom Carrot Soup
- Sauté veggies: Start with butter and oil, then cook down veggies until fragrant.
- Make it creamy: Sprinkle in flour, then slowly whisk in milk and broth until smooth.
- Add the grain: mix in farro and simmer until tender.
- Season & finish: Add herbs, salt, pepper, and just before serving, mix in a splash of red wine vinegar.
How To Thicken Mushroom Carrot Soup
- A roux of butter and flour creates a velvety base.
- Farro naturally thickens the broth as it cooks.
- Want it creamier? Add a splash of heavy cream or use whole milk.
- Want it thinner? Add more broth or milk until it’s just right.
Storage
- Fridge: Store leftover mushroom carrot soup in an airtight container for 3–5 days. Reheat gently on the stove with extra broth or milk since farro thickens as it sits.
- Freezer: Not recommended. The dairy and farro don’t freeze well and can get grainy/mushy. If you need less, make half the batch.
What To Serve With Mushroom Carrot Soup:
Appetizers
Life-Changing No-Knead Dinner Rolls
Green Salads
Garden Salad
Side Dishes
Roasted Broccoli Recipe
Salads
Winter Fruit SaladVariations
- Barley Swap: Replace farro with pearled barley. Add extra broth since barley absorbs more liquid.
- Chicken Mushroom Carrot Soup: mix in shredded rotisserie chicken at the end.
- Lighter Version: Use olive oil instead of butter and 2% milk instead of whole.
- Shortcut Soup: Use pre-chopped mirepoix, pre-sliced mushrooms, and jarred garlic to cut prep time in half.
