GARLIC AND KALE SOUP

GARLIC AND KALE SOUP image

Yield 6 bowls

Number Of Ingredients 7

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½ cup wheat berries
2 Tbs. olive oil
3.5 oz. shiitake mushrooms, stemmed and thinly sliced (1 cup)
10 cloves garlic, peeled and thinly sliced
¼ cup brown rice vinegar
4 cups low-sodium vegetable broth
1 bunch kale (10 oz.), stemmed and coarsely chopped

Steps:

1. Soak wheat berries in large bowl of cold water overnight. 2. Heat oil in 2-qt. saucepan over medium heat. Add mushrooms, and season with salt, if desired. Sauté mushrooms 10 minutes, or until beginning to brown. Add garlic, and sauté 2 minutes more. Stir in vinegar; simmer until vinegar is almost evaporated, stirring to scrape up browned bits from pan. 3. Drain wheat berries, and add to mushroom mixture with vegetable broth and 1 cup water. Bring to a boil, then reduce heat to medium-low, and simmer 20 minutes. Add kale, and cook 10 to 20 minutes more, or until kale is tender. Season with salt and pepper, if desired. February 2010 p.36