Mushroom Soup With Wheat Berries, Kale, And Brie

1. 1

   In a dutch oven or large pot, heat the butter over medium-high heat. Add the onion and celery and cook, stirring occasionally, for about 5 minutes, until onions are translucent.

2. 2

   Add the mushrooms and the salt and pepper and cook, stirring occasionally, for 20-25 minutes, until the mushrooms have released their liquids and the liquids have begun to reduce.

3. 3

   Add the garlic, sage, rosemary, and red pepper and cook for an additional 2 minutes.

4. 4

   Add the flour and stir to incorporate, forming a roux.

5. 5

   Add the wine and allow it to reduce, about 6-8 minutes.

6. 6

   Slowly add the vegetable stock, and then the bay leaf, and stir, making sure to scrape the bottom of the pan.

7. 7

   Add the wheat berries and stir to incorporate. Bring the soup to a boil and then reduce the heat to low and simmer, covered, for 20 minutes.

8. 8

   Add the kale, cream, and brie, and continue to simmer, covered, for 10-15 minutes, until the kale is tender.

9. 9

   Remove from heat and let the soup sit for 10-15 minutes, allowing the wheat berries to continue to soak up the broth. Serve with homemade croutons or crusty bread, if desired.

No additional tips available.