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
medium onion, diced
celery stalks, chopped
1 1/2 pounds
mushrooms, sliced (I used crimini, but baby bellas or white button would do nicely)
ground sea salt
ground black pepper
garlic cloves, minced
fresh sage leaves, minced
dried red pepper flake
dry white wine, such as Sauvignon Blanc or Pinot Grigio
dry wheat berries (I used red wheat berries)
kale, de-ribbed and chopped
brie, rind removed and crumbled into small pieces
In This Recipe
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.