Name: Carrot and Wheat Berry Soup
Ingredients: 3 md Onions, coarsely chopped; 5 Cloves garlic, sliced; 5 lg Carrots, coarsely chopped; 1 1/2 c Dry white wine; 1 c Wheat berries; 2 c Water, (as needed); 28 oz Tomatoes, canned, whole,; With liquid; 5 lg Carrots, coarsely chopped; 1 tb Basil, to taste

CATEGORY	CUISINE	TAG	YIELD
		Digest, Feb95, Fatfree	6	Servings

INGREDIENTS

3	md	Onions, coarsely chopped
5		Cloves garlic, sliced
5	lg	Carrots, coarsely chopped
1 1/2	c	Dry white wine
1	c	Wheat berries
2	c	Water, (as needed)
28	oz	Tomatoes, canned, whole,
		With liquid
5	lg	Carrots, coarsely chopped
1	tb	Basil, to taste

INSTRUCTIONS

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 1/2 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 cross-section 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

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