Spelt and Wild Mushroom Soup
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
Recipe Directions
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.
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.
Combine parsley and garlic; divide into 2 (1/4-cup) portions.
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.
Yield: 6 servings (serving size: 1 1/3 cups soup, 1 tablespoon cheese, and 1/4 teaspoon olive oil)