Mushroom and Wheat Berry Soup

Name: Mushroom and Wheat Berry Soup
Yield: 6
Ingredients: 8 cups no-salt-added or low sodium vegetable broth, divided; 1 small onion, chopped; 2 carrots, chopped; 4 ribs celery, chopped; 4 cloves garlic, chopped; 1 cup wheat berries, rinsed and drained; 1 teaspoon coconut aminos; 1 teaspoon dried thyme; 3/4 cup raw cashews; 1/4 cup hemp seeds; 1/8 teaspoon black pepper or to taste; 1 1/2 cups cooked or 1 (15 ounce) can no-salt-added or low sodium cannellini beans; 10 ounces mushrooms, sliced

By: www.drfuhrman.com

by 29 members

G - BOMBS

Category: Soups and Stews

You need some of this soup in your life. It's warm, comforting and packed with immunity-strengthening mushrooms.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (31)

Serves 6

Ingredients

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8 cups no-salt-added or low sodium vegetable broth, divided

1 small onion, chopped

2 carrots, chopped

4 ribs celery, chopped

4 cloves garlic, chopped

1 cup wheat berries, rinsed and drained

1 teaspoon coconut aminos

1 teaspoon dried thyme

3/4 cup raw cashews

1/4 cup hemp seeds

1/8 teaspoon black pepper or to taste

1 1/2 cups cooked or 1 (15 ounce) can no-salt-added or low sodium cannellini beans

10 ounces mushrooms, sliced

Instructions:

In a large soup pot, bring 7 cups of the vegetable broth to a simmer. Add onion, carrots, celery, garlic, wheat berries or wild rice, coconut aminos, thyme and black pepper. Return to a simmer, cover pot and cook for 30 minutes.

Place remaining 1 cup of vegetable broth, cashews, hemp seeds and beans in a high-powered blender and blend until very smooth.

Add blended mixture to soup pot along with the mushrooms, partially cover and cook for an additional 15 minutes, stirring occasionally.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 6

Per Serving:

Calories 342
Protein 16 g
Carbohydrates 47 g
Sugars 4 g
Total Fat 11.9 g
Saturated Fat 1.8 g
Cholesterol 0 mg
Sodium 246 mg
Fiber 9.7 g
Beta-Carotene 1764 ug
Vitamin C 5 mg
Calcium 91 mg
Iron 5.4 mg
Folate 106 ug
Magnesium 168 mg
Potassium 785 mg
Zinc 3.4 mg
Selenium 31.4 ug

My Rating:
(click on a star to select your rating)

flg602

10/25/2024 07:47 AM

Rated this recipe:

My husband and I love this soup!!! I particularly like making it in the fall. We prefer it with wild rice and serve it with toasted almond slivers to sprinkle on top. Amazing!

T.Knight

10/15/2023 09:22 PM

Rated this recipe:

Excellent soup, easy to make. But like the other comments, mine is not yellow/orange at all. It is definitely beige like a mushroom soup. Perhaps it's just the wrong photo uploaded.

johnsontr

09/06/2023 09:24 PM

Rated this recipe:

Best soup recipe I have tried so far!

SusiinNM

05/14/2023 05:01 PM

Rated this recipe:

10 out of 10...so good

barno_efl

02/21/2023 01:24 PM

Rated this recipe:

Really great soup, but made some adjustments. I used yellow lentils instead of rice or wheat berries and used leek instead of a plain onion. I also added more spices, for when I used the spices listed, it seemed pretty bland, so I added some ground cumin, salt-free italian seasoning, lemon pepper seasoning, and ground rosemary. It turned out excellent.

This comment was last edited on 02/21/2023 01:27 PM

jsyph6995

02/04/2023 12:06 PM

Rated this recipe:

This recipe is awesome, one of my favorites and a staple. I love the texture of the wild rice in it. Very satisfying.

Kosacks

01/20/2023 08:06 AM

Rated this recipe: (no rating)

Can this be made with Buckwheat Groats?

Linda P. replies:

01/31/2023 03:49 PM

Rated this recipe:

Buckwheat groats should work.

aim4success

10/19/2022 01:36 PM

Rated this recipe:

I like it. I prefer it with wild rice rather than the wheat berry. I also fouind that vegetable broth from Whole Foods made it enjoyable while a veggie broth from a local grocery store made it not taste good.

This comment was last edited on 12/02/2022 12:45 AM

Pgil

06/23/2022 07:27 PM

Rated this recipe:

This soup is incredibly tasty. I used wild rice.

jsyph6995

05/13/2022 07:41 PM

Rated this recipe:

Whoa! This soup is just AMAZING! I'm glad it makes so many portions - I divided it up evenly and it comes out to 2cups/svg which seems like a lot. So delicious. My soup is creamy and brown/mushroom color, not orange at all. It's also very thick when reheating.

Fuhrboy

03/19/2022 07:42 PM

Rated this recipe:

I used wild rice and extra mushrooms. It was delicious. It tasted just like the wild rice casserole.

vicki45

02/09/2022 06:14 PM

Rated this recipe: (no rating)

I wonder why the picture has an orangey color. Did anyone make this and did it turn out orange ?

Fuhrboy

02/04/2022 12:23 PM

Rated this recipe:

I used wild rice, added extra mushrooms and seasoned to my preference. The taste reminds me of the wild rice casserole.

snootch

09/14/2021 04:47 PM

Rated this recipe:

Really good when I added a dash of good balsamic vinegar to my bowl. I used wild rice & it took at least 50 minutes to cook. I liked the soup I made out of the mixed mushroom stroganoff better. Just added cooked wild rice and broth.

KennethCityMom

05/05/2021 10:17 PM

Rated this recipe:

I love how hearty and creamy this soup is. I will definitely make it many more times in the future.

paruff

04/14/2021 10:36 AM

Rated this recipe:

Delicious soup, takes some time to cook but is worth it.

savednsure

02/15/2021 01:59 PM

Rated this recipe:

My husband and I both liked this soup; however, the wheat berries were still chewy even after an extra 15-20 minutes of simmering. The flavor is mild, but very nice on a wintry evening. Next time I will use wild rice; I'm sure we will enjoy it more that way.

prichard73

02/11/2021 10:07 PM

Rated this recipe:

Made this for dinner tonight and it was delicious! Love this soup and will be making it often. Thank you!

patricia 1

01/30/2021 12:21 PM

Rated this recipe: (no rating)

What can I use instead of cashews, have an allergy

paruff replies:

04/14/2021 10:40 AM

Rated this recipe:

Try to cook one small potato with skin in a medium pot with 1 green onion and a pinch of pepper. Once is cooked remove the skin and blend with the hemps seeds, the white beans and the cup of vegetable stock.

SkippyOne

01/29/2021 04:21 PM

Rated this recipe:

Very tasty soup. Really creamy and rich. Used wild rice. I also used cgc704's spice additions as I like things spicy -- might cut down the pepper a smidge next time.

JakeP

01/26/2021 02:16 PM

Rated this recipe:

I made this last night and it is fantastic. It is very easy to prepare and will be going into the normal rotation.

roz2000

01/17/2021 10:32 PM

Rated this recipe: (no rating)

This soup is amazing. I had seconds. Incredibly delicious! Thank you!!

Goal133

01/17/2021 12:59 PM

Rated this recipe: (no rating)

We love this soup. I add celery greens to the blender.

BerryBowl

01/14/2021 05:02 PM

Rated this recipe:

This Soup is FANTASTIC! I used wheatberries as in the menu. My 24 yo daughter said "Mom- this is next level!" My husband and sister (non- nutritarian) loved it too! She wanted to lick the bowl....I was thinking it reminds me a little of stroganoff. Definitely a keeper and will make it again and again.

01/13/2021 11:59 PM

Rated this recipe: (no rating)

This has become my favorite soup for many reasons. Easy to prepare, filling like you can’t believe, and so creamy tasty! I always add more mushrooms. It is good with wheat berries but we like it best with wild rice.

This comment was last edited on 01/13/2021 11:59 PM

CatmanKev

01/10/2021 07:41 PM

Rated this recipe:

Excellent! Used wild rice.

ddkendall

01/05/2021 06:20 PM

Rated this recipe:

Absolutely delicious! Paired it with a dandelion, romain and tomato salad drizzled with lemon juice. Tons of flavor!

This comment was last edited on 01/05/2021 06:21 PM

rifkap

01/05/2021 02:46 PM

Rated this recipe: (no rating)

I would like to cook all these meals with oinions , but one person in my household is allergic to oinions, green oinions, leeks , chives ect. What can I use instead? Thanks.

Georges_Canard replies:

01/05/2021 11:44 PM

Rated this recipe: (no rating)

Water saute the onions separately so you can have soup without onions for the person with the allergy.

Prepare the soup, as described, without the onion. Water saute the chopped onion in a small pan.

Split the soup with a non onion portion and and regular portion with onions, with appropriate sizes. Add the water sauteed onions to the regular portion and enjoy. Just a small adjustment for a wonderful soup.

This reply was last edited on 01/05/2021 11:45 PM

cgc704

12/08/2020 11:48 PM

Rated this recipe:

This is probably my husband's favorite recipe. The whole family loves it. Highly recommend!

I use a heaping tablespoon of cajun seasoning blend in place of pepper/ spices (2 T each of garlic powder, Italian seasoning, paprila,1 T each of black pepper, cayenne pepper, dried thyme, onion powder. Mix well.)

This comment was last edited on 12/08/2020 11:58 PM

stevewat

10/04/2020 06:17 PM

Rated this recipe:

BettyMac

08/31/2020 10:14 PM

Rated this recipe:

This soup is fantastic. So delicious, creamy, and savory. Thanks for the great recipe.

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Mushroom and Wheat Berry Soup

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