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The Rocky Mountain Woman

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Venison Farro Soup

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Venison Farro Soup

It’s the time of year when we really need soup in our lives and this recipe is a healthy, easy peasy way to get more soup in your life. I made a big pot on the weekend and have been eating it all week. It’s one of those recipes that’s better after it sits in the fridge a while. If you don’t have ground venison, ground beef will fill in nicely.

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Venison Farro Soup

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Farro, venison and vegetable soup  

  • Author: Rocky Mountain Woman

Ingredients

Scale

For the farro 

1 C raw farro 

1/4 t salt 

For the soup:

2 T olive oil

4 carrots, peeled and chopped

1 medium onion, chopped

2 ribs of celery, chopped

1 lb. ground venison

1/2 t salt

few grinds from the pepper mill

2 C beef broth

Instructions

Rinse farro under cold water

Put in a saucepan with 3 C of water and 1/4 t salt 

Bring to a boil, then lower to a simmer and cook until chewy, about 25-30 minutes (I cooked mine about 10 minutes extra to account for the altitude)

Drain excess water

For the soup:

Heat oil in a Dutch Oven over medium heat

Add carrots, onion and celery

Cook until soft, about 8 minutes

Add venison and cook until browned, about 5 minutes

Add salt, pepper, farro and beef broth

Bring to a boil, reduce to a simmer and cook about 15 more minutes

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This recipe will make your house smell wonderful and warm you up from the inside!

Venison Farro Soup

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I have a condition called Obsessive Compulsive Food Disorder (OCFD). I can’t walk by a restaurant without checking out the menu or past a bookstore without going in to check out the newest cookbooks. Food is the lens that I view my life through. Read More…

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