Mushroom Carrot Soup is rich and hearty, packed with mushrooms, veggies, and tender farro. Enjoy it with crusty buttered bread for the perfect 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 perfect 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 my favorite 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: Stir in farro and simmer until tender.
- Season & finish: Add herbs, salt, pepper, and just before serving, stir 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
Salads
Winter Fruit Salad
Creamy Mushroom Carrot Soup
This Mushroom Carrot Soup is rich, hearty, and loaded with flavor! Packed with mushrooms, veggies, and tender farro, it’s the ultimate cozy meal—especially when paired with warm, buttery bread.
Video
Equipment
Ingredients
- 1 cup pearled farro see note 1
- 2 tablespoons olive oil
- 8 tablespoons unsalted butter divided
- 2 cups finely diced yellow onion 2 onions
- 2 cups diced carrots peeled; 1/2-inch, 4 to 5 carrots
- 2 cups diced celery 1/2-inch, 4 to 5 stalks
- 1 (8-ounce) package baby bella mushrooms sliced 1/4-inch thick
- 1 heaping tablespoon minced garlic
- Salt and pepper
- 1 (32-ounce) container vegetable broth or chicken broth/stock, 4 cups; see note 2
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried sage
- 1 bay leaf
- 1/2 cup all-purpose flour
- 1-1/2 cups whole milk or 2%
- Optional additions see note 3
Instructions
- Thoroughly rinse farro in a sieve or strainer under cool water. Shake off excess water and let stand in the strainer to dry until ready to use. Very finely dice onion, peel and cut carrots to 1/2-inch pieces, cut celery to 1/2-inch pieces, slice mushrooms 1/4-inch thick. Mince garlic.
- Add 2 tbsp olive oil and 2 tbsp butter to a large pot over medium-high heat. Once butter is melted, add onion, carrot, celery, mushrooms and garlic. Season to taste preference (I add 1-3/4 tsp salt and 1 tsp pepper). Cook, stirring frequently, until veggies are softened and onion is beginning to turn golden, 6–8 minutes.
- Add Italian seasoning, thyme, sage, and rinsed farro. Sauté, stirring constantly, for 1 minute.
- Add in bay leaf and all the broth/stock. Increase heat to high and bring to a boil. Once boiling, reduce heat to a simmer. (The soup should be slightly bubbling, but not rapidly boiling/bubbling.) Simmer, uncovered, for 30–35 minutes or until farro is cooked through and veggies are tender. (Farro has a lovely chewiness but shouldn’t have a hard center.)
- Meanwhile, melt the remaining 6 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly, for 1 minute. Slowly pour in the milk while whisking vigorously until smooth. Cook, stirring constantly, until mixture thickens, then remove from heat.
- Once farro is tender, pour the creamy milk mixture into the soup and stir. Taste, adjusting seasonings to preference. (I love this soup super thick and creamy, but add a splash more milk to thin it to desired consistency.) Stir in 1 tbsp red wine vinegar if using. Serve in bowls topped with Parmesan and fresh herbs if desired. Enjoy with hearty buttered bread!
Recipe Notes
Note 1: I love this brand and this brand of farro. The important thing is to use pearled farro; this means the bran has been removed and it’ll need less cooking time than whole farro. Whole farro will also absorb too much liquid in this soup.
Note 2: If you aren’t vegetarian, use a good chicken stock/broth. (I love Swanson® chicken stock best!) For a vegetarian soup, stick to vegetable stock or broth.
Note 3: Optional additions: 1 tbsp red wine vinegar, freshly grated Parmesan cheese, hearty bread for dunking, and fresh herbs (thyme or parsley).
Storage: This soup is best enjoyed within 3 days. Farro will continue to soak up surrounding liquid as it’s stored. I recommend reheating on the stovetop over low heat, stirring frequently. Add a splash more milk or broth as needed to thin.
Nutrition
Serving: 1serving | Calories: 428kcal | Carbohydrates: 49g | Protein: 10g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 650mg | Potassium: 700mg | Fiber: 8g | Sugar: 9g | Vitamin A: 7856IU | Vitamin C: 8mg | Calcium: 144mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
- Barley Swap: Replace farro with pearled barley. Add extra broth since barley absorbs more liquid.
- Chicken Mushroom Carrot Soup: Stir 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.
Outstanding.
Thank you so much Joe! 🙂
We loved this! I had to modify to make gluten free so I skipped the Farro and switched to brown rice flour to thicken. Even with those changes, it was delicious!
I am so happy to hear this! Thanks Michelle! 🙂
Made it exactly like recipe except used Turkey stock I made and used a bit more stock to thin. Very delicious!
Delish! So glad you enjoyed! 🙂
I made this yesterday as I had to use up mushrooms, I did not have farro so I substituted with brown rice. This soup was delicious. When I make it again I will be sure to have Farro on hand. Love mushroom soup!!!!
Yay!! So happy you loved this recipe so much! Thanks Carol! 🙂
Cant wait to make this soon for me can i use vegan butter and almond milk i love mushrooms and mushrooms soup sooooooooooo much but i never had mushroom soup with farro before perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work
Delish! Hope you enjoyed! Thanks Ramya! 🙂