WHEAT, BARLEY-OAT BLEND, AND MUSHROOM SOUP

🧂 Ingredients

• 20 grams Dried porcini mushroom
• ¾ cup Wheat, barley and oat blend
• 2 Bay leaf
• 1 teaspoon Dried thyme
• 15 grams Dried porcini mushrooms
• 2 tablespoon Extra virgin olive oil
• 1 Medium onion, diced
• 1 Medium carrots, diced
• 1 Celery rib, diced
• 1 tsp Chili flakes
• 3 cups Chicken stock or more
• 150 grams Button mushroom, sliced
• 1 cup, packed Chopped parsley
• Salt and pepper to taste
• Dried porcini powder for extra dose of flavor

Instructions

• 1 Combine dried porcini and 1 ½ cup room temperature water in a large measuring
  cup and let it soak for 30 minutes to soften. Rub the porcini in the soaking
  liquid to rinse off any grits and coarsely chop. Reserve the soaking liquid
  letting any grits settle at the bottom.
• 2 Heat a large saucepan with 2 tablespoon oil in medium heat. Add the onions,
  carrots and celery stir t; o combine. Lower the heat to low, put the lid on and
  let it sweat for at least 8-10 minutes. Add the porcini cook for 1 minute while
  stirring. Add the stock, wheat blend, bay leaf and thyme and bring to boil.
  Cover and simmer over low heat for 20 minutes. Add the button mushroom and the
  reserved soaking liquid from step 1 (strained with a paper towel to remove the
  accumulated grits). Continue cooking for another 10 minutes or until the grains
  are soft. Turn off the heat, add all the parsley and season with salt and pepper
  to taste. Ladle in a bowl and dust with porcini powder before serving if using.

Nutrition Info