Garlic And Kale Soup

• 1/2 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
• 1/4 cup brown rice vinegar
• 4 cups low-sodium vegetable broth
• 1 bunch kale (10 oz.), stemmed and coarsely chopped

1. 1. Soak wheat berries in large bowl of cold water overnight.
2. 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. Add garlic, and saute 2 minutes more. Stir in vinegar; simmer until vinegar is almost evaporated, stirring to scrape up browned bits from pan.
3. 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.
4. February 2010 p.36

berries, olive oil, shiitake mushrooms, garlic, brown rice vinegar, lowsodium, kale

Taken from www.epicurious.com/recipes/member/views/garlic-and-kale-soup-51816821 (may not work)