Carrot and wheat berry soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Onions, coarsely chopped |
| 5 | Cloves garlic, sliced | |
| 5 | larges | Carrots, coarsely chopped |
| 1½ | cup | Dry white wine |
| 1 | cup | Wheat berries |
| 2 | cups | Water, (as needed) |
| 28 | ounces | Tomatoes, canned, whole, |
| With liquid | ||
| 5 | larges | Carrots, coarsely chopped |
| 1 | tablespoon | Basil, to taste |
Directions
Saute first onion, garlic, and first 5 carrots in the wine until the onion has softened slightly. Add the wheat berries, water, and tomatoes. Watch the liquid volume and increase or decrease water as needed. Simmer covered about 1½ hours.
Add the second five carrots. Simmer covered another 45 minutes.
Add basil to taste and simmer another 10 minutes.
Source: I just made this on Sun. (it's amazing how creative one can be when faced with an odd cross-section of available ingredients).
Posted by ksp1@... (Kimberly Phillips) to the Fatfree Digest [Volume 15 Issue 21] Feb. 21, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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