Garlicky Kale & Mushroom Soup

This recipe shared by WE CSA Nicole. Thanks Nicole & thanks for the delicious sample!

• 1/2 cup wheat berries
• 2 Tablespoons olive oil
• 1 cup (3-5 oz) shitake mushrooms, stemmed & thinly sliced
• 10 cloves garlic, peeled & thinly sliced
• 1/4 cup ume plum, brown rice or apple cider vinegar
• 5 cups veggie broth (homemade or no sodium)
• 1 bunch kale, coarsely chopped

Soak wheat berries overnight in cold water. Heat oil in 2 qt. saucepan over medium heat. Add mushrooms, season with sea salt if desired (if using ume plum vinegar, omit salt until end as it is very salty itself). Saute mushrooms 10 minutes or until beginning to brown. Add garlic and sautee 2 minutes more. Stir in vinegar (if using ume plum or apple cider vinegar, wait until end and soup has cooled to preserve enzymes in these raw vinegars), stirring until almost evaporated & scraping browned bits from pan. Drain wheat berries and add to mushroom mixture with veggie broth. Bring to boil, then reduce heat to medium low and simmer 20 minutes. Add kale then simmer 15 to 20 minutes more or until tender. Season with salt or pepper to taste, if desired.