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Mushroom Wheatberry Soup

adapted from More Than Gourmet



  • Cook berries in 4 cups of water. Bring to a boil over high heat, reduce heat and simmer for 45 minutes. Drain wheat berries and set aside.
  • Melt the butter  in a large, heavy pan over medium heat. Add the parsnips, carrots, and onions, cover and cook until they are tender, about 10 minutes, stirring occasionally.
  • Add the garlic, cook for 1 minute, then stir in the fresh mushrooms and cook until the mushrooms begin to release their juices
  • Add the diluted Demi-Glace and simmer for 5 minutes.
  • Stir in the wheat berries and bring the soup to a simmer.  Stir in the milk, more water (if needed), and the lemon juice. Season the soup to taste with salt and pepper.
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