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wheat-berry-soup recipe

Date: Thu, 25 May 1995 11:23:15 -0400 (EDT)
 From: Thomas P Collins (tcollins@magnus.acs.ohio-state.edu)
 Here's a very satisfying main dish soup.  I adapted this from a
 recipe in _The Vegetarian Feast_ by Martha Rose Shulman
 1/2 cup dried Chinese mushrooms
 6 cups vegetable stock
 1 onion, chopped
 2 carrots, chopped
 1 stalk celery, chopped
 3 to 5 cloves garlic, minced or pressed
 1 Tablespoon fresh thyme leaves or 1 teaspoon dried thyme
 1 1/2 cups wheat berries
 salt and pepper to taste
 3 Tablespoons dry sherry
 chopped fresh parsley
 Soak mushrooms in enough hot water to cover for 30 minutes.
 Squeeze dry and chop.  Add soaking water to stock.
 In large soup pot, cook onion, carrots and celery in about 1/3
 cup of the stock over medium high until soft.  Add garlic, thyme
 and mushrooms and cook for one minute.  Add wheat berries,
 remainder of stock, salt and pepper and bring to a boil.  Reduce
 heat, cover and simmer for 1 hour, until wheat berries are
 tender.  Remove 2 cups of soup and puree in food processor or
 blender.  Stir puree back into soup and add the dry sherry.  Heat
 through, adjust seasonings, garnish with parsley and serve.
 kwvegan vegan