Wheat Berry and Wild Mushroom Soup
  • 1- 1/4cup uncooked wheat berries
  • 2/3cup dried porcini or shiitake mushrooms (about 1/2 ounce)
  • 2/3cup dried shiitake mushrooms (about ½ ounce)
  • 3tablespoons olive oil
  • 1- 1/2cups coarsely chopped onion (1 medium)
  • 1- 1/2cups chopped celery
  • 1- 1/2 cups coarsely chopped carrot (1-2 large)
  • 2cloves garlic, minced
  • 1teaspoon sea salt, divided
  • 2 (15 ounce)cans butter or cannellini beans, rinsed and drained
  • 1-2tablespoons finely chopped fresh rosemary or thyme
  • 1/4teaspoon freshly groubd black pepper
  • 3tablespoons chopped fresh parsley
  1. Place wheat berries in a bowl; cover with plenty of water (berries will absorb some) and let stand 8 hours or overnight.
  2. 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.
  3. 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.
Recipe Notes
Nutrition Facts
Wheat Berry and Wild Mushroom Soup
Amount Per Serving
Calories 266
% Daily Value*
Sodium 503mg 21%
Total Carbohydrates 45g 15%
Dietary Fiber 10g 40%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 266 cal, 20% fat cal, 6g fat, 1g sat fat, 0mg chol, 10g protein, 45g carb, 10g fiber, 503mg sodium