Four Grain Vegetable Soup Recipe
Four Grain Vegetable Soup is made out of the finest grains and variety of veggies. The nutrition factor of this recipe is remarkable. Starting from herbs, vegetables, meat stock to even grated cheese, Four Grain Vegetable Soup is always the chef's choice. So incase you are wondering what new to bring on the table, its time you should test Four Grain Vegetable Soup.
Ingredients
| Carrot | 1 Large, sliced | |
| Turnip | 1 Large, sliced | |
| Onion | 1 , diced | |
| 4 tablespoons rendered chicken fat or butter, or as needed | ||
| 1/2 cup each millet, brown rice, hulled barley and wheat berries | ||
| 8 to 10 cups stock of choice | ||
| 2 to 3 cups peeled and chopped ripe tomatoes | ||
| Minced parsley | 1/2 Cup (16 tbs) | |
| Bay leaves | 2 Large | |
| Black pepper salt | 1 To taste | |
| 2 to 3 cups shredded Swiss chard, spinach, kale or other greens | ||
| Freshly grated Parmesan cheese | ||
Directions
Brown carrot, celery, turnip, leek and onion in rendered chicken fat.
Remove with slotted spoon and set aside.
Adding more fat if needed, brown grains, stirring constantly.
Add 4 cups of the stock, tomatoes, parsley and bay leaves.
Cover, bring to boil, lower heat and simmer 30 minutes.
Add reserved browned vegetables, bring back to simmer and cook 15 minutes until grains and vegetables are tender but still retain their identity.
Discard bay leaves, add remaining stock, reheat and add salt and pepper to taste.
Bring to boil and stir in chard.
Cook just until tender.
Remove with slotted spoon and set aside.
Adding more fat if needed, brown grains, stirring constantly.
Add 4 cups of the stock, tomatoes, parsley and bay leaves.
Cover, bring to boil, lower heat and simmer 30 minutes.
Add reserved browned vegetables, bring back to simmer and cook 15 minutes until grains and vegetables are tender but still retain their identity.
Discard bay leaves, add remaining stock, reheat and add salt and pepper to taste.
Bring to boil and stir in chard.
Cook just until tender.
Chef
