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Spelt-and-Wild Mushroom Soup with Pasta

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

Nutrition 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

How to Make It

  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.