Four Grain Vegetable Soup
|Carrot||1 Large, sliced|
|Celery rib||1 Large, sliced|
|Turnip||1 , diced|
|Leek||1 Large, sliced (White And Some Green)|
|Onion||1 , diced|
|Rendered chicken fat/Butter||4 Tablespoon (As Needed)|
|Millet||1⁄2 Cup (8 tbs)|
|Hulled barley||1⁄2 Cup (8 tbs)|
|Brown rice||1⁄2 Cup (8 tbs)|
|Wheat berries||1⁄2 Cup (8 tbs)|
|Stock||10 Cup (160 tbs) (Of Choice)|
|Peeled and chopped ripe tomatoes||2 Cup (32 tbs)|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Bay leaves||2 Large|
|Black pepper||To Taste|
|Shredded swiss chard/Spinach / kale / other greens||2 Cup (32 tbs)|
|Freshly grated parmesan cheese||4 Tablespoon|
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.