Spelt-and-Wild Mushroom Soup with Pasta

recipe
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.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 245
Caloriesfromfat 18 %
Fat 4.9 g
Satfat 1.6 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 9.7 g
Carbohydrate 42.7 g
Fiber 3.3 g
Cholesterol 5 mg
Iron 3.1 mg
Sodium 522 mg
Calcium 130 mg

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)
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

Preparation

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.

December 1999
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