Mushroom-leek Soup

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 cup rye berries (about 560 calories in 1 cup cooked rye berries)
• 4 cups mushrooms, cleaned & quartered
• 3 cups leeks, sliced (about 2 large leeks, sliced 1/4 inch)
• 1/4 cup sherry wine
• 4 garlic cloves, minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon flour
• 5 cups vegetable broth (mushroom broth also works, may want more broth or water if you like a soupier soup)
• 1 bay leaf
• 1 teaspoon thyme
• salt
• pepper

Recipe

• 1 saute rye berries in dry pan for 4 minutes until they make popping noises. pour into colandar and run under water. return to pan, cover with water, and soak for at least one hour.
• 2 bring rye berries and soaking liquid to a boil, then simmer on low heat for 45 minutes until tender.
• 3 meanwhile, heat butter & olive oil over medium heat. add leeks, a dash of salt, and cover to let the leeks "sweat" and soften, about 5 minutes.
• 4 add chopped mushrooms and sherry. stir and saute until mushrooms begin to soften, about 5 minutes.
• 5 sprinkle flour over mushroom-leek mixture, stir to combine.
• 6 add broth, thyme, bay leaf, and black pepper to taste. stir and simmer for 15-20 minutes to let flavors meld.
• 7 to serve: spoon rye berries into soup bowls, top with mushroom soup, and add salt & pepper to taste.