Servings Prep Time
8servings 15minutes
Cook Time
Servings Prep Time
8servings 15minutes
Cook Time
  • 2tbsp olive oil
  • 1/2 large onion, chopped
  • 2lbs white button mushrooms
  • 1/2tbsp finely chopped fresh rosemary leaves
  • 3medium potatoes
  • 3meduim carrots
  • 1cup wheat berries
  • 5 bay leaves
  • 3quarts vegetable stock or water with 2 tbsp of Vegeta Seasoning. (see notes)
  • 3tbsp all purpose flour
  1. In a large 5-quart pot, saute the onion in olive oil on low heat for about 5-7 minutes. Meanwhile, slice the mushrooms.
  2. Add mushrooms to the onion and increase heat to high. Cook the mushroom for about 10 minutes, until all the liquid evaporates. Meanwhile, you can peel and cube potatoes and carrots.
  3. Add the rest of the ingredients (excluding flour) to the mushrooms and bring the soup to a boil. The pot should be almost full at this point.
  4. Once the soup starts boiling, reduce the heat to medium and cook for about 1 hour. (About 1/3 of the liquid will evaporate).
  5. Mix the flour with 1/2 a cup of cold water and add it to the soup. Cook for another 10 minutes. Let the soup cool down slightly before serving.
Recipe Notes

I use Vegeta All Purpose Seasoning and Soup Mix and I LOVE this seasoning. Check it out on Amazon, I am sure that you will love it too!