1 c. uncooked wheat berries 2 c. boiling water 1/2 c. dried porcini or shitake mushrooms (about 3/4 oz.) 1/2 c. finely chopped fresh parsley 3 garlic cloves, minced 1 1/2 tsp. olive oil 1 c. diced onion 4 carrots, sliced 6 c. reduced sodium chicken broth 1/2 c. white wine (or unsweetened apple juice can be substituted for wine) 1 Tbsp. tomato paste 1 1/2 c. cooked whole-wheat pasta such as penne 5 oz. fresh spinach 1/2 tsp. salt 1/4 tsp. black pepper 6 Tbsp. (1 1/2-oz.) grated fresh Parmesan cheese
What to do:
1. Place wheat berries in a medium saucepan; cover with water to 2-in. above wheat berries. Bring to a boil; reduce heat, and cook, uncovered, 1 hour or until tender. Drain. 2. Combine 2 cups boiling water and mushrooms in a bowl; cover and let stand 30 minutes. 3. Drain mushrooms, reserve soaking liquid. Discard mushroom stems; thinly slice mushroom caps. 4. Combine parsley and garlic; divide into 2 equal portions. 5. Heat olive oil in a large Dutch oven over medium-high heat. Add cooked wheat berries, mushrooms, 1/2 of parsley mixture, onion and carrots; sauté 5 minutes. Stir in reserved mushroom liquid, broth, wine and tomato paste; bring to a boil. Cover, reduce heat, and simmer 30 minutes. 6. Add pasta, spinach, salt and pepper. Cook for 1 minute or until thoroughly heated. Stir in reserved parsley mixture. Spoon soup into bowls and top with cheese.
* Time Saver Tip: Cook extra wheat berries as directed in the recipe or they can be prepared following the brown rice directions in a rice cooker. Freeze for later use.
