Recipe - Carrot And Wheat Berry Soup

3 md Onions, coarsely chopped
5 Cloves garlic, cut or sliced up
5 lg Carrots, coarsely chopped
1 One half cup Dry white wine
1 cup Wheat berries
2 cup Water, (as needed)
28 ounce Tomatoes, canned, whole,
With liquid
5 lg Carrots, coarsely chopped
1 tablespoon Basil, to taste

Saute first onion, garlic, and first 5 carrots in the wine until the onion
has softened slightly. Add the wheat berries, water, and tomatoes. Watch
the liquid volume and increase or decrease water as needed. Simmer covered
about 1 One half hours.

Add the second five carrots. Simmer covered another 45 minutes.

Add basil to taste and simmer another 10 minutes.

Source: I just made this on Sun. (it's amazing how creative one can be when
faced with an odd crosssection of available ingredients).

Posted by ksp1@cornell.edu (Kimberly Phillips) to the Fatfree Digest
[Volume 15 Issue 21] Feb. 21, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip