Multigrain Veloute Soup

Directions

From the previous day, we soak the multigrain mix (they need at least 12 hours to soften). We drain and rinse them well. In a saucepan, we heat olive oil and saute the onions and leek. Once they are cooked, we add the garlic. We add the multigrain mix and hot water, and simmer for 40 minutes. Then we add the rest of our ingredients and let them simmer for another 20 minutes. After the additional 20 minutes of simmering, we taste the soup to make sure the grains are tender. We add salt, pepper, oregano, lemon juice, and the remaining olive oil. We let it come to a boil, and then using an immersion blender, we puree the soup. We serve it hot, garnished with freshly ground pepper, croutons, and a drizzle of olive oil.

Note 1: We can skip sauteing the onion and garlic if we want a lighter flavor and simply boil them together with the multigrain mix from the beginning. Note 2: Before pureeing the soup, we can reserve a small amount of the multigrain mix and place them on top of the soup for added texture.