Here is an embarrassingly easy soup for you to experiment with. I keep the herbs simple, but you can try new combinations to suit your fancy. This is great on a cold winter day like we’ve had today.
The key ingredient in this soup is malted wheat. This can be found at your local home brewers shop. Make sure you get whole berries and not cracked or ground. I get mine at Kirk’s Brew here in
Kernel & Grain
In a small stock pot or kettle, add:
1/2 onion, finely diced and sweated with olive oil
Add:
1 T chopped garlic
1 cup rice
1 cup malted wheat
Heat over medium heat till toasted, stir constantly
Add:
1 small can whole kernel corn, drained and rinsed
6 cups water or stock.
1 t fresh thyme
1 t hickory or other smoked salt
1 t black pepper
Simmer til wheat and rice are fully hydrated, about 30 min on slow, gentle heat.
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