My wife made this wheat berry soup the other night. We liked is so much
that we are going to can it for camping. It taste great and is satistfing.
WHEAT BERRY AND BARLEY SOUP
1 cup wheat berries (place in saucepan and cover with 2 to 3 inches of
water, place in refrigerator and soak overnight or at least 8 hours). Heat
to boiling, reduce heat and simmer, covered, until wheat berries are
tender, 45 to 55 minutes. Drain, reserving liquid to use later.
1/2 cup pearl barley (add to 1 cup water in saucepan, bring to boil, lower
heat and simmer, covered for 35 to 40 minutes or until liquid is
absorbed).
12 cups water (including reserved liquid from cooking berries)
7 ounces rutabaga, diced (about 1 and 1/2 cups) I used frozen. 3 ounces
carrots (2/3 cup) chopped fine
10 ounces (1 and 1/2 cups) corn, frozen or canned
6 ounces (1 cup) peeled, cubed or diced potato
6 packages of powdered beef bouillon (I used G.W. Washington)
1 and 1/2 ounce (about 1/3 cup) shallots, diced
1 teaspoon celery seed
1/4 cup minced fresh parsley (or more if you wish)
1 teaspoon crushed garlic
salt and pepper to taste (I used 1/2 tablespoon salt and about 6 twists of
the pepper mill)
Mix all ingredients in a soup kettle and bring to boil. Reduce heat and
simmer until vegetables are tender. Makes 14 cups. One cup equals 105
calories.