Spelt-and-Wild Mushroom Soup with Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Spelt, an ancient whole grain slightly higher in protein than wheat, can be found in health-food stores. Nutty in flavor, its kernels are similar in shape to unprocessed kernels of whole wheat (wheat berries), and the two are interchangeable in this soup. Ingredients:
1 cup uncooked spelt or wheat 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 tablespoon 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 tablespoon tomato paste |
1 1/2 cups hot cooked farfalle (about 1 cup uncooked bow tie pasta) |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
6 tablespoons (1 1/2 ounces) grated fresh parmesan cheese |
Directions:
1. 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.
2. 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.
3. Combine parsley and garlic; divide into 2 (1/4-cup) portions.
4. 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.
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