Wheat Berry and Wild Mushroom Soup with Whole-Wheat Pasta

Wheat Berry and Wild Mushroom Soup with Whole-Wheat Pasta

Courtesy of Wheat Foods Council 8 Servings • 10 Min. Prep Time • 1 Hr. 36 Min. Cook Time


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


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.


Calories: 231; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 4mg; Total Carbs: 35g; Fiber: 7g; Protein: 13g; Sodium: 692mg;