Spelt-And-Wild Mushroom Soup With Pasta

• 1 cup uncooked spelt or wheat berries
• 2 cups boiling water
• 1/2 cup dried porcini or shiitake mushrooms (about 3/4 ounce)
• 1/2 cup finely chopped fresh parsley
• 3 garlic cloves, minced
• 1 tablespoon olive oil, divided
• 3 cups thinly sliced leek (about 3 large)
• 1/2 cup dry white wine
• 1 tablespoon tomato paste
• 1 1/2 cups hot cooked farfalle (about 1 cup uncooked bow tie pasta)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese

1. Place spelt in a medium saucepan; cover with water to 2 inches above spelt. Bring to a boil; reduce heat, and cook, uncovered, 1 hour or until tender. Drain.
2. Combine 2 cups boiling water and mushrooms in a bowl; cover and let stand 30 minutes. Drain mushrooms through a colander, reserving soaking liquid. Discard mushroom stems; thinly slice mushroom caps.
3. Combine parsley and garlic; divide into 2 (1/4-cup) portions.
4. Heat 1 1/2 teaspoons olive oil in a large Dutch oven over medium-high heat. Add spelt, mushrooms, 1/4 cup parsley mixture, and leek; saute 5 minutes. Stir in the reserved mushroom liquid, Vegetable Stock, wine, and tomato paste; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until the spelt is tender. Add pasta, and sprinkle with salt and pepper. Cook for 1 minute or until thoroughly heated. Stir in reserved 1/4 cup parsley mixture. Spoon soup into bowls; sprinkle with cheese, and drizzle with 1 1/2 teaspoons oil.

berries, boiling water, porcini, fresh parsley, garlic, olive oil, white wine, tomato paste, pasta, salt, black pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/spelt-and-wild-mushroom-soup-with-pasta (may not work)