This warming soup is packed with umami flavors from bacon and mushrooms.
Serve with crusty bread to sop up every last bite.
Ingredients
3center-cut bacon slices, cut into 1/2-in.
Photo: Photographer: Jen Causey, Prop Stylist: Claire Spollen, Food Stylist: Ali Ramee
Transfer to a paper-towel-lined plate, reserving the drippings in the pot.
Crumble bacon and set aside.
Increase heat to medium-high and add onion to the pot.
Add broth, farro and bay leaf; bring to a boil over medium-high heat.
Add Brussels sprouts; cook, stirring occasionally, until the Brussels sprouts are tender, about 2 minutes.
Stir in cream and vinegar.
Remove and discard the bay leaf.
Divide the soup among 4 bowls; sprinkle evenly with the crumbled bacon and thyme leaves.
To make ahead
Cover and refrigerate for up to 1 day.
Garnish with bacon and thyme just before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
