In October, I had the good fortune to go to a little town in Connecticut to celebrate my favorite TV show. I saw many wonderful people and had a great time, despite the cold incessant rain. Bone chilling rain. All. Weekend. Long.
Needless to say, soup was definitely on the mind.
We stumbled, cold and damp, into a restaurant called The Pantry. Tiny tables, seating 2-4 people, were positioned in the middle of a room. Shelving with kitchen and pantry merchandise surrounded the room. It took a lot of will power not to buy the darling cafe au lait bowls or fancy salts. Fortunately, I had no desire to carry them around the festival in the rain.
Everything on the menu sounded lovely, but I really only had eyes for the soups. A turkey kale barley soup sounded just the ticket. Hearty and warm enough to get me through the rest of the afternoon. It was everything I hoped it would be. I swear it helped stave off the tremendous cold I got shortly afterwards. It will be on heavy rotation as winter picks up and this year finally comes to an end.
Sausage Kale Farro Soup
Inspired by The Pantry in Washington Depot, CT
2 Italian sweet sausages, casings removed
1 celery stalk, minced
1 carrot, minced
handful of shiitake mushroom stems, sliced (or some dried mushrooms, re-hydrated slightly)
4-5 roasted plum tomatoes, diced
3 1/2 c water
3 handfuls of kale, sliced into ribbons
1/3 c quick cook farro
Saute sausage in a large pot. Once browned, remove from pot and set aside. Add a little olive oil, if necessary. Saute celery and carrots until softened.
Add mushrooms and tomatoes. Add water and vegetable bouillon (or equivalent of stock) and bring to a boil. Stir in kale and quick cook farro. I like the Trader Joe’s brand. Cook according to farro package time. Season with salt and thyme.