2/3cupdried porcini or shiitake mushrooms (about 1/2 ounce)
2/3cupdried shiitake mushrooms (about ½ ounce)
1- 1/2cupscoarsely chopped onion (1 medium)
1- 1/2cupschopped celery
1- 1/2 cupscoarsely chopped carrot (1-2 large)
1teaspoonsea salt, divided
2 (15 ounce)cansbutter or cannellini beans, rinsed and drained
1-2tablespoonsfinely chopped fresh rosemary or thyme
1/4teaspoonfreshly groubd black pepper
3tablespoonschopped fresh parsley
Place wheat berries in a bowl; cover with plenty of water (berries will absorb some) and let stand 8 hours or overnight.
Drain wheat berries and place in a Dutch oven or large saucepan with 6 1/2 cups water. Bring to a boil; stir in mushrooms. Reduce heat and simmer, covered, 20–25 minutes or until tender. Stir in 1/2 teaspoon salt.
Heat oil in a large nonstick skillet over medium heat. Add onion, celery, and carrot. Cook for 10 minutes or until vegetables are nearly tender. Stir in garlic and cook 1 minute. Add vegetable mixture to pot with wheat berry mixture. Stir in remaining 1/2 teaspoon salt, beans, rosemary or thyme, and pepper. Let simmer 4–5 minutes to allow flavors to blend. Stir in parsley, plus salt to taste, and serve.
Wheat Berry and Wild Mushroom Soup
Amount Per Serving
% Daily Value*
Total Carbohydrates 45g15%
Dietary Fiber 10g40%
* Percent Daily Values are based on a 2000 calorie diet.