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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.