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Author Notes: 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! —Bonnie Meyer
- 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 ground sea 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 (I used red 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
- 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.