Wheatberry And Wild Rice Chowder Garnished With Morels
- 2 tablespoons olive oil
- 1 1/2 cup sliced onions
- 1/4 cup garlic cloves
- 2 quarts vegetable stock
- 1 teaspoon fresh chopped basil
- 2 teaspoon fresh chopped thyme
- 1 cup day old French or Italian bread
- 2 cups heavy cream
- 1 cup cooked wild rice
- 2 cups cooked wheatberries
- 2 cups diced carrots
- 2 cups diced celery
- Salt to taste
- Freshly-ground black pepper to taste
- 1 pound fresh morels
Cook wild rice and wheatberries and put to the side. Saute carrots and onions until tender and put to the side.
Heat oil in a soup pot over high heat, add onions and garlic and saute until onions are caramelized about 7 minutes.
Stir in stock, basil and thyme. Bring to a boil. Reduce heat and simmer for 40 minutes. Turn heat back to high, whisk in cream and bread until bread has disintegrated into the soup about 10 minutes.
Puree the soup mixture in a food processor or blender. Add the wild rice, wheatberries, carrots and celery. Season with salt and pepper.
Finish soup with sauteed fresh morels seasoned with fresh thyme and salt and pepper.
This recipe yields ?? servings.