Busters Recipes

Wild Mushroom Pasta Soup

1 cup wheatberry
2 cups boiling water
1/2 cup dried porcini mushrooms
1/2 cup parsley - finely chopped
2 cloves garlic - minced
1 tablespoon olive oil - divided
3 cups leek - thinly sliced
6 cups vegetable broth
1/2 cup dry white wine
1 tablespoon tomato paste
1 1/2 cups cooked pasta
1/2 teaspoon salt
1/4 teaspoon pepper
6 tablespoons Parmesan cheese


In a medium saucepan, place spelt. Cover with 3 inches of water. Bring to a
boil; reduce heat and cook uncovered until tender (1 hour). Drain.
Meanwhile, in a medium bowl, cover dried mushrooms with boiling water. Cover
and let stand 30 minutes. Drain mushrooms through a colander, reserving
soaking liquid. Discard mushroom stems and thinly slice mushroom caps.
Combine parsley and garlic; split into two parts.
Heat 1 1/2 teaspoons olive oil in a large Dutch oven over medium-high heat.
Add spelt, mushrooms, one part of the parsley garlic mixture,, and leek.
Saute 5 minutes. Stir in the reserved mushroom liquid, vegetable stock,
wine, and tomato paste; bring to a boil. Cover, reduce heat, and simmer 30
minutes. Add pasta and sprinkle with salt and pepper. Cook until thoroughly
heated (1 minute). Stir in the remaining parsley garlic mixture. Serve soup
hot. Sprinkle Parmesan cheese and drizzle olive oil over each serving.

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