Recently we bought the book New Flavors for Soups at Williams Sonoma, which features all sorts of interesting and delicious looking recipes using fresh, local and seasonal ingredients while combining global flavors. The book is categorized by seasons, with many dishes we can't wait to make and post on this blog.
So we decided to kick-off our 2011 tastebud adventures to the country shaped like a boot, aka Italy. We selected a Beef and Mushroom Soup with Farro recipe, and in place of farro we used arborio rice to make it gluten free.
We began by making our own beef stock, which took over 2 1/2 hours of careful nurturing in creating the backbone for this earthly wonder. This was the first time we've made our own stock and it was definitely well worth the wait.
This soup was a kick in the palette pants chock-full of woodsy, earthy flavors, plump texture and meaty richness. It was a memorable hearty party indeed — one that we look forward to savoring again.
For the soup recipe, click here: Beef & Mushroom Soup with Farro
For the beef stock recipe, click here: Rich Beef Stock