Make Ahead

Mushroom Soup with Wheat Berries, Kale, and Brie

January  8, 2015
1 Ratings
  • Serves 4-6
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

What You'll Need
  • 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
  1. 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.
  2. 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.
  3. Add the garlic, sage, rosemary, and red pepper and cook for an additional 2 minutes.
  4. Add the flour and stir to incorporate, forming a roux.
  5. Add the wine and allow it to reduce, about 6-8 minutes.
  6. Slowly add the vegetable stock, and then the bay leaf, and stir, making sure to scrape the bottom of the pan.
  7. 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.
  8. Add the kale, cream, and brie, and continue to simmer, covered, for 10-15 minutes, until the kale is tender.
  9. 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.

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