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.

No additional tips available.

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

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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.

Spelt-And-Wild Mushroom Soup With Pasta

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