Wheat In Soups?

Anyone using soft or hard, white, golden or red wheat in soups?

Never tried wheat but have used barley. Well flour sometimes for thickener.

substituting wheat "berries" for beans in chili works quite well
..

Grind it and make dumplings

Only as a super last resort. I ate enough boiled wheat for breakfast growing up for my lifetime.

Barley yes, its a must for my Veg beef. Wheat no, although my dad grew up eating boiled wheat for breakfast in ND. I think she soaked it overnight then boiled it for a good bit.

That being said I think cracked wheat would go better than whole, would absorb liquid faster.

The other option I would consider is sprouting it first, then into the soup soon as the shoots are between half inch to an inch long.
You still get all the minerals and vitamins, but much of the starch is converted to sugar.