Hearty Mushroom Soup with Spelt Groats and Root Vegetables

Hearty Mushroom Soup with Spelt Groats and Root Vegetables

This comforting mushroom soup is rich, aromatic, and deeply nourishing. Earthy mushrooms, sweet root vegetables, warming spices, and wholesome spelt groats come together in a creamy, satisfying bowl — perfect for colder days or when you need something truly filling.

Ingredients

  • 680 g mushrooms (cremini or other variety), sliced
  • 3 onions, diced
  • 3 carrots, grated
  • 1 parsley root, grated
  • ½ celery root, grated
  • 1 fennel bulb, chopped
  • ¾ cup spelt groats
  • 4 liters water, vegetable stock, or chicken stock
  • 50 g butter or ghee
  • 1 teaspoon bertram
  • ½ teaspoon galangal
  • 1 tablespoon wild thyme
  • 1 tablespoon seasoning mix
  • ½ cup whipped cream
  • Salt
  • Pepper

Instructions

1. Prepare the base

In a large soup pot, melt the butter or ghee over medium heat. Add the diced onions and sauté for 5–7 minutes until soft and translucent.

2. Cook the mushrooms

Add the sliced mushrooms and cook for about 8–10 minutes, stirring occasionally. Let them release their moisture and lightly brown — this builds a deep, earthy flavor.

3. Add the vegetables

Stir in the carrots, parsley root, celery root, and fennel. Cook together for another 5 minutes to allow the vegetables to slightly soften and absorb the flavors.

4. Simmer the soup

Pour in the 4 liters of water or stock. Bring to a boil, then reduce heat to a gentle simmer.

Add the spelt groats, bertram, galangal, wild thyme, salt, pepper, and seasoning mix. Stir well.

Simmer uncovered for 30 minutes, or until the spelt groats are tender and the vegetables are fully cooked.

5. Finish with cream

Stir in the whipped cream and let the soup simmer gently for another 2 minutes. Taste and adjust seasoning if needed.

Serving Suggestions

Serve hot with spelt bread. For extra aroma, sprinkle with fresh thyme or freshly ground black pepper before serving.

Tips

  • If you prefer a thicker consistency, blend a small portion of the soup and stir it back in.
  • For deeper flavor, always choose stock instead of water.
  • The soup tastes even better the next day as the flavors continue to develop.

This mushroom soup with spelt groats is hearty, creamy, and beautifully aromatic — a perfect balance of comfort and nourishment.

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