Best 2 Wheat Berry Soup Recipes

Embark on a delightful culinary journey with our comprehensive guide to preparing wheat berry soup, a hearty and wholesome dish that will tantalize your taste buds. Dive into the world of ancient grains as we explore the unique flavor profile of wheat berries, tracing their history from humble beginnings to their current status as a culinary treasure. Discover the art of selecting the perfect wheat berries, ensuring their freshness and suitability for your culinary masterpiece. From traditional methods to modern twists, we'll guide you through the process of creating a symphony of flavors, textures, and aromas that will transform your kitchen into a haven of deliciousness.

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WHEAT BERRY SOUP

Wheat Berry Soup image

Make and share this Wheat Berry Soup recipe from Food.com.

Provided by nemokitty

Categories Easy

Time 5h30m

Yield 9 cups, 9 serving(s)

Number Of Ingredients 9

Ingredients

1 cup wheat berries
4 cups water or 4 cups chicken stock
1 lb button mushroom, sliced
3 plum tomatoes, diced
1 onion, diced
6 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon cajun spices

Steps:

Place the wheat berries in a large bowl. Cover with at least 6 cups cold water. Set aside to soak for at least 4 hours. Drain and place in a large non stick saucepan.
Add the water or stock to the pan. Cover and bring to a boil. Reduce heat to medium and simmer for 1 hour. Add all the rest of the ingredients.
Cover and simmer, stirring occasionally, for 30 to 45 minutes or till the berries are tender. Season to taste with salt and pepper.

CUMIN-SCENTED WHEAT BERRY-LENTIL SOUP

Cumin-Scented Wheat Berry-Lentil Soup image

From Eating Well March/April 2007 -- Freshly squeezed lemon juice adds a bright note to this toothsome and hearty winter soup, perfect for a weeknight supper with a hunk of crusty bread. It freezes beautifully - you can keep individual portions in the freezer for healthy weekday lunches. NOTE: Wheat berries are whole kernels of wheat with just the outer husk removed. When cooked they have a chewy bite and nutty flavor. Preparation of the wheat berries in advance is necessary - get the wheat berries cooking for about 30 minutes, then start the soup. Timing is everything!

Provided by kitty.rock

Categories < 4 Hours

Time 1h10m

Yield 6 1 2/3-cups, 6 serving(s)

Number Of Ingredients 16

Ingredients

1 cup hard red winter-wheat berries
3 1/2 cups cold water
1/2 teaspoon salt
1 1/2 cups french green lentils (Puy) or 1 1/2 cups brown lentils, sorted and rinsed
4 cups vegetable broth
4 cups cold water
3 tablespoons extra virgin olive oil
3 large carrots, finely chopped
1 medium onion, diced
3/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper, plus more to taste
4 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 1/2 cups cooked wheat berries (instructions below-prepare in advance)
1 bunch red swiss chard or 1 bunch rainbow swiss chard, large stems discarded, leaves roughly chopped
3 tablespoons fresh lemon juice

Steps:

PREPARE THE WHEAT BERRIES IN ADVANCE (makes ~2 1/4 cups) -
Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and salt.
Bring to a boil over high heat, then reduce heat, cover and simmer gently for 1 hour, stirring occasionally. Drain and rinse.
PREPARE THE SOUP (makes about 6, 1 2/3 cup servings) -
Combine lentils, broth and water in a dutch oven. Bring to a boil over high heat, reduce heat, cover and simmer gently until the lentils are tender, but not mushy, 25 to 30 minutes (brown lentils take a little longer to cook than green).
Meanwhile, heat oil in a large skillet over medium heat. Add carrots, onion, salt and pepper. Cook, stirring occasionally, until the vegetables begin to brown, about 15 minutes. Add garlic and cumin and cook, stirring constantly, for 30 seconds more. Remove from the heat.
When lentils are tender, stir cooked wheat berries and chard into the pot. Cover and simmer until the chard has wilted, about 5 minutes. Stir in the carrot mixture and lemon juice.
Serve with warm crusty bread.

Tips:

Use a variety of wheat berries for a more complex flavor. Try a mix of red, white, and black wheat berries.
Soak the wheat berries overnight before cooking. This will help them cook more evenly and reduce the cooking time.
If you don't have time to soak the wheat berries overnight, you can quick-soak them by boiling them in water for 1 minute, then removing them from the heat and letting them sit for 1 hour.
Use a slow cooker to cook the wheat berry soup. This will allow the flavors to develop slowly and deeply.
Add vegetables to the soup for extra flavor and nutrition. Try carrots, celery, onions, potatoes, or tomatoes.
Season the soup with salt, pepper, and other herbs and spices to taste.
Serve the soup hot with a side of bread or crackers.

Conclusion:

Wheat berry soup is a hearty, delicious, and nutritious soup that is perfect for a cold winter day. It is also a great way to use up leftover wheat berries. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying soup that the whole family will enjoy.