Wednesday, November 17, 2010

Wintergrain Soup Recipe

So whenever the weather starts to turn here in Michigan I crave soups.  This week has been a specific craving for my mom's Wintergrain Soup Recipe.  I can't recall which of her recipe books its from but it is a hearty vegetarian recipe.  It's not a quick soup to make, but it is so worth taking the time, so here it is:

Wintergrain Soup
1/2 cup of whole wheat berries
2/3 cups lentils
1/4 cup barley
1/2 cup brown rice
1/4 cup butter
2 teaspoons of thyme
1 1/2 cups cubed potatoes
1 1/2 cups sliced carrots
1 1/2 cups sliced celery
1 1/2 cups yellow onions
1 teaspoon celery seed
2 large cloves of garlic minced
1 tablespoon vegetable seasoning
1 tablespoon vegetable powder
1 tablespoon onion powder
1 tablespoon granulated garlic
1/4 cup parsley flakes
1/4 cup soy sauce
1 cup corn
1 cup peas
3 oz. cream cheese
1 cup sour cream
1 cup grated cheddar cheese

1) Prepare wheat berries ahead of time according to package (bringing to a boil then simmer for a hour)
2) In a 6 quart+ pot combine berries, water, lentils, barley, brown rice, butter and thyme.  Bring to a boil, reduce heat.  Cover and simmer for 20 minutes.
3) Add potatoes, carrots, onions, celery, celery seed, and garlic.  Bring again to a simmer and continue to cook covered until grains and veggies are tender.  Approx. 30 minutes.
4) Stir occasionally, add veg. seasoning, veg. powder, onion powder, garlic powder, parsley, soy sauce, corn and peas.  Reduce heat.
5) Blend 1/2 cup of water and all cheeses and add to soup.
Heat through and its ready! Yum!

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