1/2 c. whole wheat berries
Water
2/3 c. lentils
1/4 c. barley
1/2 c. short grain brown rice
1/4 c. raw, lightly salted butter
2 tsp. thyme leaves or 1 tsp. dried
1 1/2 c. cubed potatoes
1 1/2 c. sliced carrots
1 1/2 c. sliced celery
1 1/2 c. diced yellow onions
1 tsp. ground celery seed or dash of celery salt
2 lg. garlic cloves, pressed
1 tsp. vegetable seasoning salt
1/2 c. fresh parsley
1/4 c. soy sauce
1 c. frozen peas
1 (3 oz.) cream cheese
1 c. sour cream
1 c. shredded sharp cheddar cheese
Red pepper (optional)

Soak wheat berries in 2 cup of water in pot. Meanwhile cut vegetables. When that is done, combine vegetables in the pot with the wheat berries and their water. Add 8 cups of chicken stock (or vegetable stock), lentils, barley, brown rice, butter, thyme, and bring to a boil, reduce heat. Cover and simmer for 20 minutes.

Add potato, celery, carrots, onions, celery seed and garlic. Bring to a simmer covered, until vegetables are tender, 30 minutes. Add vegetable seasoning, parsley, soy sauce, and peas. Reduce heat. Blend together 1/2 cup water, cream cheese, sour cream, and cheddar. Add to soup slowly. Season with pepper. Serve piping hot with some very special bread.