Garlic and Kale Soup
- Reviews 1
Ready In: 1 hr
Serves: 6
Ingredients
- 1⁄2 cup wheat berries
- 2 tablespoons olive oil
- 3 1⁄2 ounces shiitake mushrooms, stemmed and thinly sliced (1 cup)
- 10 garlic cloves, peeled and thinly sliced
- 1⁄4 cup white wine (may sub brown rice vinegar)
- 4 cups vegetable broth
- 1 cup water
- 10 ounces kale
- salt and pepper
Directions
- Soak wheat berries in large bowl of cold water overnight.
- Heat oil in 2 qt saucepan over medium heat. Add mushrooms, and season with salt, if desired. Saute mushrooms 10 minutes or until beginning to brown.
- Add garlic and saute 2 minutes more.
- Sir in white wine and simmer until vinegar is almost evaporated, stirring to scrape up browned bits from pan.
- Drain wheat berries and add to mushroom mixture with vegetable broth and water. Bring to a boil, then reduce heat to medium-low and simmer 20 minutes.
- Add kale, and cook 10-20 minutes more, or until kale is tender. Season with salt and pepper, if desired.
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