Bonnie

By foodiva

Ingredients

• 2 1/2 tablespoons unsalted butter
• 1 medium onion, diced
• 4 celery stalks, chopped
• 1 1/2 pounds mushrooms, sliced (I used crimini, but baby bellas or white button would do nicely)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 garlic cloves, minced
• 1 tablespoon fresh sage leaves, minced
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried red pepper flake
• 3 tablespoons all-purpose flour
• 1 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
• 6 cups vegetable broth
• 1 bay leaf
• 3/4 cup dry wheat berries
• 3 cups kale, de-ribbed and chopped
• 1/4 cup heavy cream
• 1/3 cup brie, rind removed and crumbled into small pieces

Details

Servings 4
Preparation time 20mins
Cooking time 95mins
Adapted from soilandsea.com

Preparation

Step 1

Mushroom Soup with Wheat Berries, Kale, and Brie - Soil and Sea

Mushroom Soup with Wheat Berries, Kale, and Brie

comfort food – because it consoles on so many levels. Its slow, methodical preparation of simmering and stirring almost magically brings peace to the soul, and the rich, herbal bouquet that fills the air while its cooking is about as close to a tangible essence of savory as you can get. Ah, but the best part is still yet to come!

Mushroom and Wheatberry Soup with Kale

from Liz Lemon Nights. I stocked (hehe) my version with celery, mushrooms, onion, herbs, kale, wheat berries, and yes, even a bit of brie. The broth is surprisingly rich considering it only has 1/4 cup of cream, and the brie gives it a mild, velvety balance. My favorite part of this mushroom soup is definitely the wheat berries. These little whole grain nuggets are packed with fiber, protein, and B vitamins, and they soak up all the flavors of the soup just beautifully. Plus, they make the soup extra hearty and filling – just perfect for combating these cold, bleak days. Whether you pair a cup of this lovely mushroom soup with a crisp salad for lunch, or enjoy it with a burly heel of crusty bread for dinner, I’m sure you’ll find it’s a worthy companion in your journey through winter.

Mushroom Soup with Wheat Berries, Kale, and Brie

This hearty mushroom soup is stocked with celery, onions, mushrooms, herbs, kale, wheat berries, and even a bit of brie. So rich and so filling - just perfect for cold winter days and nights!

3/4 cup dry wheat berries

In a dutch oven or large pot, heat the butter over medium-high heat. Add the onion and celery and cook, stirring occasionally, for about 5 minutes, until onions are translucent.

Add the mushrooms and the salt and pepper and cook, stirring occasionally, for 20-25 minutes, until the mushrooms have released their liquids and the liquids have begun to reduce.

Add the garlic, sage, rosemary, and red pepper and cook for an additional 2 minutes.

Add the flour and stir to incorporate, forming a roux.

Add the wine and allow it to reduce, about 6-8 minutes.

Slowly add the vegetable stock, and then the bay leaf, and stir, making sure to scrape the bottom of the pan.

Add the wheat berries and stir to incorporate. Bring the soup to a boil and then reduce the heat to low and simmer, covered, for 20 minutes.

Add the kale, cream, and brie, and continue to simmer, covered, for 10-15 minutes, until the kale is tender.

Remove from heat and let the soup sit for 10-15 minutes, allowing the wheat berries to continue to soak up the broth. Serve with homemade croutons or crusty bread, if desired.

http://www.soilandsea.com/mushroom-soup-wheat-berries-kale-brie/

wheat berries

wheat berry soup

Soup is so perfect for the cool weather right now.. so this recipe is ideal for me! Thanks for sharing it, I love my mushrooms and brie – so I have to make the recipe.

Can I make this without flour and cream? Would it still taste okay? (I can’t put those things in it due to medical issues.) Also – does the cheese melt in this soup or stay intact?

Hi Ella! Good question. You can definitely make this soup without the flour and cream. I just used them to thicken the soup a bit, but the brie could do that job just fine on its own. And yes, the brie does melt in this soup, and makes it deliciously creamy! You can always increase the amount of brie to make it extra rich, too.

This will be a perfect soup to make for my book club gathering.

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Mushroom Soup with Wheat Berries, Kale, and Brie

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