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–+ servings

Kamut Mushroom and Roasted Pepper Broth

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Rett Soup
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 1 cup kamut, rinsed
  • 8 ounces cremini mushrooms, sliced
  • 2 roasted red peppers, chopped
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
  • Stir in the garlic and thyme. Cook for 1 minute until fragrant.
  • Add the mushrooms and cook for 5 minutes, stirring now and then, until they release their liquid.
  • Pour in the vegetable broth and add the rinsed kamut. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 45 minutes until the kamut is tender.
  • Stir in the chopped roasted peppers, salt, and black pepper. Simmer uncovered for 5 more minutes.
  • Ladle the soup into bowls and top each serving with fresh parsley.

merknader

Simmer the kamut until just tender to keep some chew in each bite. If the broth reduces too much during cooking, add a splash of water to reach the consistency you prefer. Leftovers thicken as they sit, so loosen them with extra broth when reheating.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Knife, Cutting board