Spelt-And-Wild Mushroom Soup With Pasta Recipe

Name: Spelt-And-Wild Mushroom Soup With Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked spelt or wheat berries; 2 cups boiling water; 1/2 cup dried porcini or shiitake mushrooms (about 3/4 ounce); 1/2 cup finely chopped fresh parsley; 3 garlic cloves, minced; 1 tablespoon olive oil, divided; 3 cups thinly sliced leek (about 3 large); 1/2 cup dry white wine; 1 tablespoon tomato paste; 1 1/2 cups hot cooked farfalle (about 1 cup uncooked bow tie pasta); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese

Servings: persons

1 cup uncooked spelt or wheat berries
2 cups boiling water
1/2 cup dried porcini or shiitake mushrooms (about 3/4 ounce)
1/2 cup finely chopped fresh parsley
3 garlic cloves, minced
1 tablespoon olive oil, divided
3 cups thinly sliced leek (about 3 large)
1/2 cup dry white wine
1 tablespoon tomato paste
1 1/2 cups hot cooked farfalle (about 1 cup uncooked bow tie pasta)
1/2 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese

1
Place spelt in a medium saucepan; cover with water to 2 inches above spelt. 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. Drain mushrooms through a colander, reserving soaking liquid. Discard mushroom stems; thinly slice mushroom caps.
3
Combine parsley and garlic; divide into 2 (1/4-cup) portions.
4
Heat 1 1/2 teaspoons olive oil in a large Dutch oven over medium-high heat. Add spelt, mushrooms, 1/4 cup parsley mixture, and leek; saute 5 minutes. Stir in the reserved mushroom liquid, Vegetable Stock, wine, and tomato paste; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until the spelt is tender. Add pasta, and sprinkle with salt and pepper. Cook for 1 minute or until thoroughly heated. Stir in reserved 1/4 cup parsley mixture. Spoon soup into bowls; sprinkle with cheese, and drizzle with 1 1/2 teaspoons oil.

1321

kcal

Calories

131

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup uncooked spelt or wheat berries, 2 cups boiling water, 1/2 cup dried porcini or shiitake mushrooms (about 3/4 ounce), 1/2 cup finely chopped fresh parsley, and more.

Yes, Spelt-And-Wild Mushroom Soup With Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spelt-And-Wild Mushroom Soup With Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions