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6
main-course servingsEasy
Published 1998
A second vegetarian wheat soup, this is well worth trying. The recipe calls for winter wheat berries, but it could just as easily be made with spelt. The cooking time difference is minimal. If cooked wheat berries or spelt are on hand, simply add 9 cups (2.25 l) water to 2¾ cups (360 g) cooked berries and continue from there.
In a medium stockpot, bring the wheat berries and