Mushroom Soup with Spelt

Name: Mushroom Soup with Spelt
Yield: Serves 4
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; 1 generous lb (500 g) fresh mushrooms, cleaned and chopped; 2 cloves garlic, minced; ½ cup (100 g) spelt (or barley); ½ cup (100 g) spelt (or barley); splash of dry sherry; 2 tbsp tomato paste; 4½ cups (1 l) mushroom or vegetable broth; 4½ cups (1 l) mushroom or vegetable broth; 1 oz (25 g) dried mushrooms, such as porcini; 1 oz (25 g) dried mushrooms, such as porcini; 1 onion, diced; 2 tbsp olive oil; 1 carrot, peeled and diced; 2 stalks celery, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

Ingredients

1 oz (25 g) dried mushrooms, such as porcini
2 tbsp

Vegan
Soup
Winter

Method

Soak the dried mushrooms in a bowl of hot water for about 20 minutes.

Heat the oil in a large heavy saucepan over medium heat. Saute the onion, celery, and carrot until the onion begins to color.

Add the garlic, stir briefly, then add the fresh mushrooms. Saute, stirring frequently, for about 10 minutes, until the mushrooms release their moisture. Raise the heat and stir in the