Mushroom and Wheat Berry Soup

Mushroom and Wheat Berry Soup
You need some of this soup in your life. It's warm, comforting and packed with immunity-strengthening mushrooms. www.drfuhrman.com
Joel Fuhrman
Updated:
Serves 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 or wild rice, 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.

Joel Fuhrman
Joel Fuhrman
Author
Joel Fuhrman, M.D. is a board-certified family physician, seven-time New York Times best-selling author and internationally recognized expert on nutrition and natural healing. He specializes in preventing and reversing disease through nutritional methods.
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