If you’re looking for an easy way to work whole grains into your diet, this is it.
Transfer the mushroom mixture to a 5- to 6-quart slow cooker.
Stir in the squash, water, stock, and farro.
Cover and cook on LOW until the farro and vegetables are tender, about 4 hours.
Ladle the soup into bowls; top evenly with the Parmigiano-Reggiano.
Tips
Multicooker Directions: Complete Step 1.
In Step 2, transfer the mushroom mixture to the inner pot of a 6-quart multicooker.
Stir in the squash, water, stock, and farro.
Lock the lid; turn Pressure Valve to “Venting.”
Cook on SLOW COOK [Normal] until the farro and vegetables are tender, 4 hours.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
