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wheat-berry-barley-soup recipe

Date: Tue, 23 Mar 1999 07:34:14 -0600
From: "robert hoffman" (rwhoffman@powernetonline.com)

My wife made this wheat berry soup the other night.  We liked is so much
that we are going to can it for camping.  It taste great and is satistfing.


1 cup wheat berries (place in saucepan and cover with 2 to 3 	inches of
water, place in refrigerator and soak overnight or 	at least 8 hours). Heat
to boiling, reduce heat and simmer, 	covered, until wheat berries are
tender, 45 to 55 minutes. 	Drain, reserving liquid to use later.
1/2 cup pearl barley (add to 1 cup water in saucepan, bring to 	boil, lower
heat and simmer, covered for 35 to 40 minutes or 	until liquid is
12 cups water (including reserved liquid from cooking berries)
7 ounces rutabaga, diced (about 1 and 1/2 cups) I used frozen.   3 ounces
carrots (2/3 cup) chopped fine
10 ounces (1 and 1/2 cups) corn, frozen or canned
6 ounces (1 cup) peeled, cubed or diced potato	
6 packages of powdered  bouillon
1 and 1/2 ounce (about 1/3 cup) shallots, diced
1 teaspoon celery seed
1/4 cup minced fresh parsley (or more if you wish)
1 teaspoon crushed garlic
salt and pepper to taste (I used 1/2 tablespoon salt and about 6 	twists of
the pepper mill)
Mix all ingredients in a soup kettle and bring to boil. Reduce heat and
simmer until vegetables are tender. Makes 14 cups. One cup equals 105