Garlic And Kale Soup

• 1/2 cup wheat berries
• 2 tablespoons olive oil
• 3 1/2 ounces shiitake mushrooms, stemmed and thinly sliced (1 cup)
• 10 garlic cloves, peeled and thinly sliced
• 1/4 cup white wine (may sub brown rice vinegar)
• 4 cups vegetable broth
• 1 cup water
• 10 ounces kale
• salt and pepper

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. Saute mushrooms 10 minutes or until beginning to brown.
3. Add garlic and saute 2 minutes more.
4. Sir in white wine and simmer until vinegar is almost evaporated, stirring to scrape up browned bits from pan.
5. Drain wheat berries and add to mushroom mixture with vegetable broth and water. Bring to a boil, then reduce heat to medium-low and simmer 20 minutes.
6. Add kale, and cook 10-20 minutes more, or until kale is tender. Season with salt and pepper, if desired.

berries, olive oil, shiitake mushrooms, garlic, white wine, vegetable broth, water, kale, salt

Taken from www.food.com/recipe/garlic-and-kale-soup-415237 (may not work)