Soup season is fully upon us, at least here in Philly and I’m celebrating with this Mushroom and Dill Wheatberry Soup. I like Mushroom and Dill Wheatberry Soup because it’s hearty and filling, but still a little elegant in its own rustic way. I use big chunks of mushrooms and a hearty grain that won’t break completely down- wheatberries are great, but farro, wild rice, barley, whatever you have around will be perfect. The key is lots of fresh dill. Mushroom and Dill Wheatberry Soup is great take to work soup as you don’t need anything extra to make it a satisfying meal.

2 cups onions
1 cup celery
¼ cup flour
1 bayleaf
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon crushed garlic
¼ – 1 teaspoon red pepper flakes (optional)
1 cup white wine
6 cups stock (chicken or vegetable); divided
1 cup wheat berries
¼ cup fresh dill; minced (dry really doesn’t cut it here)
4 tablespoons fresh parsley
12 ounces sliced mushrooms (I used a mix, they were on hand, but button are great)
1 ½ cups frozen (or fresh) peas
½ cup sour cream, yogurt, cream, or milk (optional)
salt
black pepper

Sauté the mushrooms in the butter. Add the wine and cook until the liquid has evaporated. Reserve. Sauté the onions, celery and a bayleaf in the olive oil in a medium soup pot. If you like a little zip, add the red pepper flakes. When very soft, add the flour, and garlic. Cook until flour browns and a solid mass forms. Slowly add in 4 cups of the stock. When smooth, add in the wheat berries and let simmer for 30-60 minutes depending on your desired softness (I like them a little crunchy). Add in the rest of the stock. Add the mushrooms, peas, and dill. Add the dairy if you so choose. This will give the soup a little extra richness. Salt and pepper to taste. Garnish with a little sour cream and fresh herbs for fanciness. Or pack it up in containers for work.