Comfort in a Bowl
This Spelt and Mushroom Soup is rustic, rich, and full of natural flavour. The nutty taste of spelt grains blends beautifully with the deep, savoury tones of mushrooms, creating a satisfying soup that feels both nourishing and indulgent.
It’s the kind of dish that makes you slow down — a bowlful of warmth, ideal for lunch, supper, or whenever you need a simple, grounding meal. Each spoonful delivers soft grains, tender mushrooms, and a creamy, earthy broth that’s pure comfort.
Why You’ll Love This Recipe
It’s wholesome without being heavy. Spelt gives a gentle chew and subtle sweetness, while mushrooms add umami depth. The recipe is easy, budget-friendly, and naturally filling — perfect for batch cooking or freezing.
It’s also flexible: use any mushrooms you like — chestnut, button, or wild — and adjust the texture from chunky to smooth. This soup proves that simple ingredients can make something truly special.
Spelt and Mushroom Soup
Description
A hearty soup combining nutty spelt and earthy mushrooms in a creamy, savoury broth — simple, filling, and deeply comforting.
Ingredients
Instructions
Sauté aromatics.
- Heat oil or butter in a large pot. Add onion and cook for 5 minutes until soft and translucent.
Add garlic and mushrooms.
- Cook for another 5–7 minutes until mushrooms release their moisture and start to brown.
Add spelt and herbs.
- Stir in rinsed spelt, thyme, bay leaf, salt, and pepper.
Pour in stock.
- Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, stirring occasionally, until spelt is tender.
Finish.
- Stir in milk or cream (if using) for a richer finish. Adjust seasoning.
Serve.
- Ladle into bowls, sprinkle with parsley, and serve warm with crusty bread.
Note: For a smoother version, blend half the soup before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 3g15%
- Cholesterol 8mg3%
- Sodium 480mg20%
- Potassium 600mg18%
- Total Carbohydrate 42g15%
- Dietary Fiber 6g24%
- Sugars 4g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
Cooked soup keeps well for 3–4 days in the fridge or can be frozen for up to 3 months. Thaw overnight and reheat gently. Add a splash of water or stock if it thickens on standing.
