Wheat Berry and Wild Mushroom Soup
This wheat berry mushroom soup recipe combines nutty grains with the deep, earthy flavour of dried ceps and horn of plenty mushrooms. It’s rustic, healthy, and perfect for cosy autumn and winter evenings.
Ingredients
- 200 g wheat berries
- 20 g dried ceps aka porcini
- 15 g dried horn of plenty aka black trumpets
- 2 tbsp olive oil or butter
- 1 medium onion diced
- 2 medium carrots diced
- 2 cloves garlic crushed
- 1 bay leaf
- 1 sprig fresh thyme striped and roughly chopped
- 1 L vegetable stock
- 100 ml dry white wine
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Simmer wheat berries in salted water for 35–40 minutes, until tender but still chewy. Drain and set aside.
- Cover dried ceps and horn of plenty with 500 ml hot water; soak 20–30 minutes. Strain through a fine sieve or coffee filter (reserve liquid) and roughly chop mushrooms.
- Heat olive oil or butter in a pot over medium heat. Sauté onion and carrots for 5–7 minutes until softened. Add garlic and thyme and cook for 1 minute.
- Stir in the chopped mushrooms; cook for a further 2–3 minutes. Pour in white wine and reduce until nearly evaporated.
- Add vegetable stock, reserved mushroom soaking liquid, and bay leaf. Bring to a boil, then cover with a lid and reduce to a gentle simmer for 15–20 minutes.
- Stir in cooked wheat berries and simmer 5 minutes more so the flavours meld. Remove the bay leaf.
- Finish & serve: Season to taste with salt and black pepper. Ladle into bowls and garnish with fresh parsley.
Notes
- Strain the mushroom soaking liquid to avoid grit — it’s liquid umami, don’t waste it.
- For a vegan finish, use olive oil and if you want it a little creamier, stir through some oat or cashew cream.