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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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A vegetarian variation on beef-barley soup with mushrooms. Ingredients:
1 cup rye berries (about 560 calories in 1 cup cooked rye berries) |
4 cups mushrooms, cleaned & quartered |
3 cups leeks, sliced (about 2 large leeks, sliced 1/4 inch) |
1/4 cup sherry wine |
4 garlic cloves, minced |
2 tablespoons butter |
1 tablespoon olive oil |
1 teaspoon flour |
5 cups vegetable broth (mushroom broth also works, may want more broth or water if you like a soupier soup) |
1 bay leaf |
1 teaspoon thyme |
salt |
pepper |
Directions:
1. Saute rye berries in dry pan for 4 minutes until they make popping noises. Pour into colandar and run under water. Return to pan, cover with water, and soak for at least one hour.
2. Bring rye berries and soaking liquid to a boil, then simmer on low heat for 45 minutes until tender.
3. Meanwhile, heat butter & olive oil over medium heat. Add leeks, a dash of salt, and cover to let the leeks sweat and soften, about 5 minutes.
4. Add chopped mushrooms and sherry. Stir and saute until mushrooms begin to soften, about 5 minutes.
5. Sprinkle flour over mushroom-leek mixture, stir to combine.
6. Add broth, thyme, bay leaf, and black pepper to taste. Stir and simmer for 15-20 minutes to let flavors meld.
7. To serve: spoon rye berries into soup bowls, top with mushroom soup, and add salt & pepper to taste.
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