Speciality mushrooms have become the norm in grocery stores and market stands. Ideally use a variety of different types, but if you only have white or brown available, that is fine too.
Cabbage rolls take so much time to construct, so this soup incorporates all the best components of the dish but comes together quickly. Just like cabbage rolls, we like to top each bowl with a dollop of sour cream and serve a slice of toasted rye bread.
This is a wonderful hearty soup with Tuscan roots. It uses farro which is an ancient grain but you can also use wheatberries or spelt. This soup will absorb any extra liquid if you have leftover, so just add more liquid if you wish to reheat leftovers the next day.
Some of the simplest recipes are the best and this chicken and rice soup is the perfect example. It's jazzed up with fresh lemon and parsley and gets added richness from the addition of eggs. You can make it without or with cooked leftover chicken for a heartier version. A version of this recipe was featured in the Soup Sisters and Broth Brothers Cookbook, but we've even simplified it a little more.