Prep 30 mins
Cook 50 mins
A vegetarian variation on beef-barley soup with mushrooms.
- 1 cup rye berries (about 560 calories in 1 cup cooked rye berries)
- 4 cups mushrooms, cleaned & quartered
- 3 cups leeks, sliced (about 2 large leeks, sliced 1/4 inch)
- 1⁄4 cup sherry wine
- 4 garlic cloves, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon flour
- 5 cups vegetable broth (mushroom broth also works, may want more broth or water if you like a soupier soup)
- 1 bay leaf
- 1 teaspoon thyme
- Saute rye berries in dry pan for 4 minutes until they make popping noises. Pour into colandar and run under water. Return to pan, cover with water, and soak for at least one hour.
- Bring rye berries and soaking liquid to a boil, then simmer on low heat for 45 minutes until tender.
- Meanwhile, heat butter & olive oil over medium heat. Add leeks, a dash of salt, and cover to let the leeks "sweat" and soften, about 5 minutes.
- Add chopped mushrooms and sherry. Stir and saute until mushrooms begin to soften, about 5 minutes.
- Sprinkle flour over mushroom-leek mixture, stir to combine.
- Add broth, thyme, bay leaf, and black pepper to taste. Stir and simmer for 15-20 minutes to let flavors meld.
- To serve: spoon rye berries into soup bowls, top with mushroom soup, and add salt & pepper to taste.