Spelt and Wild Mushroom Soup

Looking for a delicious vegetarian soup? This hearty Spelt and Mushroom Soup recipe is perfect for lunch or dinner.

Spelt and Wild Mushroom Soup


Quantity Ingredients
1 cup uncooked spelt berries
2 cups boiling water
1/2 cup dried porcini or shiitake mushrooms (about 3/4 ounce)
1/2 cup finely chopped fresh parsley
3 garlic cloves, minced
1 tbsp olive oil, divided
3 cups thinly sliced leek (about 3 large)
6 cups vegetable stock or canned vegetable broth
1/2 cup dry white wine
1 tbsp tomato paste
1 1/2 cups hot cooked farfalle (about 1 cup uncooked bow tie pasta)
1/2 tsp salt
1/4 tsp black pepper
6 tbsp (1 1/2 ounces) grated fresh Parmesan cheese


Place spelt in a medium saucepan; cover with water to 2 inches above spelt. Bring to a boil; reduce heat, and cook, uncovered, 1 hour or until tender. Drain.

Combine 2 cups boiling water and mushrooms in a bowl; cover and let stand 30 minutes. Drain mushrooms through a colander, reserving soaking liquid. Discard mushroom stems; thinly slice mushroom caps.

Combine parsley and garlic; divide into 2 (1/4-cup) portions.

Heat 1 1/2 teaspoons olive oil in a large Dutch oven over medium-high heat. Add spelt, mushrooms, 1/4 cup parsley mixture, and leek; sauté 5 minutes.

Stir in the reserved mushroom liquid, vegetable Stock, wine, and tomato paste; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until the spelt is tender.

Add pasta, and sprinkle with salt and pepper. Cook for 1 minute or until thoroughly heated. Stir in reserved 1/4 cup parsley mixture.

Spoon soup into bowls; sprinkle with cheese, and drizzle with 1 1/2 teaspoons oil (optional).

Yield:  6 servings (serving size: 1 1/3 cups soup, 1 tablespoon cheese, and 1/4 teaspoon olive oil)

Nutrition per serving: 245 calories, 5 g fat, 1.6 g sat fat, 43 g carbohydrate, 3.3 g fibre, 10 g protein, 552 mg sodium

Source: www.cookinglight.com