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Speaking of the European countryside, I’m dreaming up a little trip to Italy this spring with my husband. We’re contemplating a few days in Venice, then off to Tuscany to indulge in great food, wine and atmosphere. I’m hoping to squeeze in a little cycling and a few cooking classes so if you have any recommendations on must see places, great accommodations or awesome experiences please do let me know!
Back to the recipe…
This soup is inspired by Amy Chaplin’s Mushroom Barley Soup. She’s a personal chef based out of NYC who cooks for the likes of Natalie Portman. Her food inspirations are incredible and so is her photography.
Wintery Mushroom Wheatberry Stew
- In a large pot, add soaked wheat berries with 6 cups of water and kombu. Simmer covered for about 40 mins, or until most of the water is absorbed. Once cooked, remove kombu.
- Ina skillet, sauté onions in half the olive oil for a few minutes, then add salt,garlic, thyme and rosemary. Then add in the fennel, squash, potato and cabbage.
- Cook for a few more minutes, then add the contents of the skillet into the pot with the wheat berries. Add veggie soup base to desired consistency, then cover with lid and bring to a boil and simmer for 10 minutes.
- Reusing the now empty skillet, add the remaining olive oil to the pan and then stir in mushrooms. Add more salt and pepper to taste and cook for 5 minutes, or until mushrooms start to brown, then add to soup.
- Cook soup for 10 to 15 more minutes, until flavors have combined. Serve warm.
Caren is a certified yoga teacher, fitness instructor and author of The Fit Habit. Here she shares simple, healthy recipes, home workout ideas and practical ways to foster mind + body wellness.